Mushroom Olive Salad Recipe

Mushroom Olive Salad Recipe photo by Taste of Home

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WE LIKE fresh mushrooms and have them often, so I try to be a little inventive. This salad "happened" one night when there was nothing but a carton of mushrooms in the refrigerator. The simple addition of chopped stuffed olives was such a hit that this salad has been one of our favorites ever since. -Mary Johnston, Palestine, Texas

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Mushroom Olive Salad Recipe

Prep: 5 min. + chilling

Yield: 2 Servings

5 5

Ingredients

1/4 pound fresh mushrooms, chopped
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons olive oil
1 garlic clove, minced
1/8 teaspoon dried basil
Salt and pepper to taste

Directions

In a bowl, combine all ingredients. Cover and refrigerate for at least 1-1/2 hours before serving. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 152 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 182 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Mushroom Olive Salad in Reminisce May/June 1999, p49