Mushroom Corn Salad
- Yield: 15 servings 1x
Description
This #RealSchoolRecipe from Humboldt USD will add color to your salad bar with a delicious mixture of mushrooms, corn, pickles, and lettuce in a Mayonnaise and dill weed sauce. Add this to your serving lines today.
Meal Components: Each 1/2 cup serving provides 1/8 cup vegetables (dark green), 1/8 cup vegetable (other)
Ingredients
- 1 pt, Mushrooms, White, Slices or Pieces
- 1/2 cup, Pickles chopped
- 1/8 c., Dill Weed
- 1 1/2 qt., Romaine Lettuce
- 1/2 c., Red Onion, Chopped
- 1 c., Corn
- 4 tbsp., Mayonnaise
Instructions
Download the recipe below for the full instructions.
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 1 g
- Sodium: 113 mg
- Fat: 2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 1 mg
If you like this, try these:
Vegetarian Ramen Bowl
This savory vegetarian version of the traditional ramen bowl dish was created by Littleton Public Schools in Massachusetts for their Mushroom Monday Celebration! This dish is packed with nutrition, featuring a variety of vegetables including mushrooms, whole grain noodles, and egg.
View Recipe
Sauteed Mushrooms
This is a simply delicious sauteed mushroom recipe from Littleton Public Schools in Massachusetts, created for their Mushroom Monday Celebration. These mushrooms make a great side dish, addition to the salad bar, or can be added to another dish.
View Recipe
Quick Pickled Mushrooms
This pickled mushroom recipe is packed with flavor, featuring a fragrant mix of garlic, thyme, bay leaves, parsley, and a hint of red pepper in a vinegar marinade. These mushrooms make an excellent side dish or an ingredient for a main dish.
View Recipe