We’re dining outside the box tonight for our Easter Sunday dinner tonight. I’m serving my tasty Lobster & Shrimp Dien Bien on real rice (I always treat myself for holiday dinners) with this tasty Tomato-Mushroom salad above. We’re also having a side of butter-sautéed garden-picked spinach with it. Yum!
This Atkins Induction, Keto and Primal-Paleo friendly salad is ever so good with seafood and colorful, too! I just love this stuff!
INGREDIENTS:
1 Portobello mushroom, cut into ¾” dice
3 T. olive oil
2 Roma tomatoes, seeded and chopped large
10 black olives, cut into halves or thirds
2 fresh basil leaves chopped
¼ c. green onion, chopped
1 tsp. yellow onion or shallots, chopped
1 T. balsamic vinegar
1 clove minced garlic
Sprinkle of black pepper and salt
DIRECTIONS: Sauté cubed mushrooms in olive oil with onion/shallots and green onion. Remove when mushroom is done. Allow to cool on counter. Add dressing ingredients and toss well. Chill 30 minutes or so before serving. I serve this in a Romaine lettuce leaf if serving to guests.
NUTRITIONAL INFO: Makes 2 servings, each containing:
251 cals, 23g fat, 10.7g carbs, 3.1g fiber, 7.6g NET CARBS, 3.75 g protein, 190 mg sodium
Buttoni's Low-Carb Recipes 
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Sorry, Cathy, but your 2 messages revealed the sender’s name, but not the “message”. That seems to happen from iPhones sometimes for some reason. You can try again or try from a desktop pc instead.