Marinated Mushroom Salad Recipe

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"I'm a cook on a tour boat for a month at a time and never leave home without this recipe," writes Rita Evans of Evansville, Indiana. "This marinated salad is a snap to serve when you're rushed."
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TOTAL TIME: Prep: 10 min. + chilling
MAKES:18-20 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 18-20 servings


  • 2 pounds fresh mushrooms, quartered
  • 3 medium tomatoes, cut into wedges
  • 1 cup Italian salad dressing
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt, optional
  • 1/2 teaspoon dried basil
  • 2 cups torn fresh spinach
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, optional

Nutritional Facts

3/4 cup: 20 calories, 0 fat (0 saturated fat), 0 cholesterol, 122mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable.


  1. Place mushrooms and tomatoes in a large shallow dish. Combine the next five ingredients; drizzle over mushrooms and tomatoes. Cover and refrigerate overnight, stirring once.
  2. Line a serving platter or bowl with spinach. Using a slotted spoon, arrange vegetables over spinach. Sprinkle with bacon if desired. Yield: 18-20 servings.
Originally published as Marinated Mushroom Salad in Quick Cooking September/October 1999, p10

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