Savory Marinated Mushroom Salad Recipe

5 1 2
Savory Marinated Mushroom Salad Recipe
Savory Marinated Mushroom Salad Recipe photo by Taste of Home
Publisher Photo

Savory Marinated Mushroom Salad Recipe

Read Reviews
5 1 2
Publisher Photo
Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2-1/2 quarts water
  • 3 tablespoons lemon juice
  • 3 pounds small fresh mushrooms
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1/2 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon minced fresh parsley
  • 1/2 cup sliced pimiento-stuffed olives
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • DRESSING:
  • 1/2 cup prepared Italian salad dressing
  • 1/2 cup red or white wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano

Directions

In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool.
Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight. Yield: 6-8 servings.
Originally published as Marinated Mushroom Salad in Taste of Home August/September 1994, p33

Nutritional Facts

1 each: 142 calories, 9g fat (1g saturated fat), 0 cholesterol, 671mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 6g protein.

  • 2-1/2 quarts water
  • 3 tablespoons lemon juice
  • 3 pounds small fresh mushrooms
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1/2 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon minced fresh parsley
  • 1/2 cup sliced pimiento-stuffed olives
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • DRESSING:
  • 1/2 cup prepared Italian salad dressing
  • 1/2 cup red or white wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  1. In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool.
  2. Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight. Yield: 6-8 servings.
Originally published as Marinated Mushroom Salad in Taste of Home August/September 1994, p33

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motex User ID: 5188988 6965
Reviewed Jun. 17, 2011

"my husband loves this salad"

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