Mushroom Olive Salad Recipe
Mushroom Olive Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. + chilling

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

Nutritional Facts

1 each: 152 calories, 15g fat (2g saturated fat), 0 cholesterol, 182mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 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
  1. In a bowl, combine all ingredients. Cover and refrigerate for at least 1-1/2 hours before serving. Yield: 2 servings.
Originally published as Mushroom Olive Salad in Reminisce May/June 1999, p49

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