Chunky Mushroom and Tomato Salad Recipe

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Chunky Mushroom and Tomato Salad Recipe

Read Reviews

We have family get-togethers frequently throughout the year, and I'm always looking for a new dish to take along. This super salad has become my trademark.

Recommended: 39 Quick Vegetarian Meals for Winter Weeknights

MAKES:

6-8 servings

TOTAL TIME:

Prep: 15 min. + chilling

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

6-8 servings

TOTAL TIME:

Prep: 15 min. + chilling

Ingredients

6 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh mushrooms, quartered
16 cherry tomatoes, halved
3 tablespoons minced chives
2 tablespoons sesame seeds, toasted

Directions

In a large bowl, whisk together oil, lemon juice, salt and pepper. Add mushrooms; toss to coat. Chill for at least 1 hour. Just before serving, stir in tomatoes and chives; sprinkle with sesame seeds. Yield: 6-8 servings.

Originally published as Chunky Mushroom and Tomato Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p60

Nutritional Facts

3/4 cup: 124 calories, 11g fat (2g saturated fat), 0 cholesterol, 165mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.

6 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh mushrooms, quartered
16 cherry tomatoes, halved
3 tablespoons minced chives
2 tablespoons sesame seeds, toasted

In a large bowl, whisk together oil, lemon juice, salt and pepper. Add mushrooms; toss to coat. Chill for at least 1 hour. Just before serving, stir in tomatoes and chives; sprinkle with sesame seeds. Yield: 6-8 servings.

Originally published as Chunky Mushroom and Tomato Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p60

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