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Roasted Pepper Mushroom Salad

 Roasted Pepper Mushroom Salad
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
6 ServingsPrep: 30 min. + chilling


  • 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


  • 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.

2 of 2

Roasted Pepper Mushroom Salad (continued)

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