Mushroom Olive Salad
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
2 ServingsPrep: 5 min. + chilling
- 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
- 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.