This yummy vegetable salad is good for picnicking or even when company comes over. Its three main ingredients potatoes, egg, and pickles make this salad low calorie! Potatoes contains vitamin C and one serving of this salad is 50% of your day's vitamin C value! Eggs pack in a lot of protein into this salad and pickles contain many antioxidants.
2 Tablespoons olive oil
1/2 pd white mushrooms, sliced
1 medium yellow onion, diced
2 garlic cloves, minced
1 Tablespoon fresh dill, chopped
2 Tablespoons mayonnaise
1/2 teaspoon salt
3 slices of bread
Preheat oven to 375F.
In skillet, heat 2 Tablespoons olive oil, on medium heat.
Add diced onion and thinly sliced mushrooms. Cook for 7 minutes or until onion is soft and mushrooms lightly browned.
Add a small pinch of salt.
Add minced garlic, give a good mix and turn off heat.
Transfer mushrooms and onions into a mixing bowl.
Add chopped dill, pinch of salt, mayonnaise, and mix well.
Spoon the mushroom mixture on each slice of bread and arrange the bread on a baking sheet.
Bake for 5-7 minutes at 375 F until bread is nice and crispy and slightly golden on the edges.