Lactose-Free Mushroom Salad
recipe

This delicious lactose-free mushroom salad is made with pickled mushrooms and spices, making it a perfect side dish or light main course.
Preparation Time: 1 day + 15 minutes
Serving Size: 4
Ingredients:
- Pickled mushrooms (e.g., chanterelles)
- 1 onion
- 2 tablespoons paprika powder
- 1 chopped parsley
- 1 pickle
- 0.25 teaspoon white pepper
- 1.5 teaspoons mustard
- 0.1 teaspoon cayenne pepper
- 0.25 dl canola oil
- 0.25 dl white wine vinegar
Instructions:
1. Soak the pickled mushrooms in plenty of water for one day, changing the water at least once.
2. Drain the mushrooms well and dice them into small pieces.
3. Chop the onion and pickle.
4. Mix all the ingredients in a large bowl.
5. Allow the salad to marinate in the refrigerator for at least 1 hour before serving.
Nutritional Information (per serving):
- Calories: 120 kcal
- Protein: 2 g
- Carbohydrates: 5 g
- Fat: 10 g
- Fiber: 1 g

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