Roasted Pepper Mushroom Salad Recipe

Roasted Pepper Mushroom Salad Recipe
Roasted Pepper Mushroom Salad Recipe photo by Taste of Home
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Roasted Pepper Mushroom Salad Recipe

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This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.—Bonnie Hawkins, Elkhorn, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 large sweet red pepper
  • 1 large green pepper
  • 2 cups whole fresh mushrooms
  • 1 small red onion, sliced
  • 1/2 cup pitted ripe olives
  • 1/3 cup Italian salad dressing
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • Lettuce leaves

Directions

Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives.
In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves. Yield: 6 servings.
Originally published as Roasted Pepper Mushroom Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p197

Nutritional Facts

2/3 cup: 65 calories, 5g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1 large sweet red pepper
  • 1 large green pepper
  • 2 cups whole fresh mushrooms
  • 1 small red onion, sliced
  • 1/2 cup pitted ripe olives
  • 1/3 cup Italian salad dressing
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • Lettuce leaves
  1. Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives.
  3. In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves. Yield: 6 servings.
Originally published as Roasted Pepper Mushroom Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p197

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