Makes about 4 cups.

3/4 lb. sm. Brussels sprouts
3 c. sm. mushrooms
3 tbsp. olive oil
1/3 c. lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. basil
1/8 tsp. freshly ground black pepper

Remove any damaged leaves from the Brussels sprouts, trim the base and cut a small crosshatch in the core to allow even cooking. Swirl the Brussels sprouts in a bowl of lukewarm water to clean them.

Steam or blanch them until just barely tender, about three to six minutes. Do not overcook. Cool slightly, then cut the tip off of each sprout so the marinade will penetrate to the inner portions. Clean the mushrooms and cut them in half.

In a medium bowl mix the olive oil, lemon juice, mustard, basil and pepper. Add the vegetables and toss to coat evenly. Refrigerate at least 1 1/2 to 2 hours, removing from the refrigerator a half hour before serving to take off the chill.

Each half-cup serving contains about 5 grams of fat and 68 calories.