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Salad
4 - 6 servings
15 minutes
0 minutes
Melissa's Corporate Chefs
1 pound mushrooms, sliced
1 cup Sea Bean™ (Salicornia), chopped
1/4 pound Jarlsberg, shredded
4 tablespoons olive oil, Light
1 tablespoon lemon juice
To your taste fresh ground pepper
Blanch sea bean in boiling water for 1-2 minutes. Drain. Shock in ice water. Drain well.
Mix first three ingredients.
Combine olive oil, lemon juice and pepper and drizzle over salad. Garnish with fresh lemon slices.
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