MUSHROOM AND CELERY SALAD

12 LARGE UNBLEMISHED MUSHROOMS
1 CUP SLICED CELERY
¼ CUP MINCED ONION
¼ CUP CHOPPED SWEET RED PEPPER
FRESHLY GROUND BLACK PEPPER
1 TEASPOON VEGETABLE OIL
JUICE OF 1 LARGE LEMON
SALT TO TASTE

WIPE THE MUSHROOMS WITH A DAMP PAPER TOWEL, CUT OFF THE COARSES PART OF THE STEM (RESERVE FOR SOUP ), AND CUT MUSHROOMS INTO VERY THIN SLICES. TOSS THEM IN A SERVING BOWL WITH THE CELERY, ONION, AND RED PEPPER. ADD A FEW GRINDINGS OF BLACK PEPPER. STIR TOGETHER THE OIL AND LEMON JUICE, ADD SALT TO TASTE, POUR OVER THE SALAD AND TOSS.

CALORIES: 46, PROTEIN: 2.0, CARBS: 7.0 G, FAT: 2.0, SODIUM: 31