Mushroom Pimiento Salad Recipe

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Mushroom Pimiento Salad
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  1. In a large bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended. Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl. Yield: 10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.76 Kcal (782 kJ)
Calories from fat 155.82 Kcal
% Daily Value*
Total Fat 17.31g 27%
Cholesterol 3.29mg 1%
Sodium 211.31mg 9%
Potassium 244.18mg 5%
Total Carbs 5.85g 2%
Sugars 4.9g 20%
Dietary Fiber 1.06g 4%
Protein 3.35g 7%
Vitamin C 2.4mg 4%
Iron 0.6mg 4%
Calcium 22.3mg 2%
Amount Per 100 g
Calories 171.15 Kcal (717 kJ)
Calories from fat 142.8 Kcal
% Daily Value*
Total Fat 15.87g 27%
Cholesterol 3.01mg 1%
Sodium 193.65mg 9%
Potassium 223.77mg 5%
Total Carbs 5.36g 2%
Sugars 4.49g 20%
Dietary Fiber 0.97g 4%
Protein 3.07g 7%
Vitamin C 2.2mg 4%
Iron 0.6mg 4%
Calcium 20.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

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