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Simple Marinated Mushroom Salad Recipe
Simple Marinated Mushroom Salad Recipe photo by Taste of Home

Simple Marinated Mushroom Salad Recipe

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Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 2 servings


  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 to 4 tablespoons olive oil
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup cherry tomatoes, halved
  • 8 pitted ripe olives, halved
  • Lettuce leaves

Nutritional Facts

1 cup (prepared with 2 tablespoons oil) equals 176 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 497 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl. Yield: 2 servings.
Originally published as Marinated Mushroom Salad in Cooking for 2 Summer 2005, p 39

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Reviewed Mar. 24, 2014

"Great flavor to the dressing. I preferred the salad room temperature than refrigerated."

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