Mushroom Pimiento Salad Recipe
Mushroom Pimiento Salad Recipe photo by Taste of Home
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Mushroom Pimiento Salad Recipe

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For a unique twist on a marinated vegetable salad, try this recipe from Sally Hook of Houston, Texas. Green onions and celery blend with pimientos and mushrooms in a simple dressing.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings


  • 1 pound fresh mushrooms, quartered
  • 2 cups sliced celery
  • 2 jars (2 ounces each) diced pimientos, drained
  • 3 hard-cooked egg whites, chopped
  • 3 tablespoons sliced green onions
  • 3/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 garlic clove, minced
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried marjoram
  • Lettuce leaves


  1. In a large bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended. Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl. Yield: 10 servings.
Originally published as Mushroom Pimiento Salad in Quick Cooking May/June 2001, p51

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