Mushroom Olive Salad
This salad "happened" one night when there was nothing but a carton of mushrooms in the refrigerator. The simple addition of chopped stuffed olives was such a hit that this salad has been one of our favorites ever since. —Mary Johnston, Palestine, Texas
Total TimePrep: 5 min. + chilling
- 1/4 pound fresh mushrooms, chopped
- 2 tablespoons chopped pimiento-stuffed olives
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/8 teaspoon dried basil
- Salt and pepper to taste
- In a bowl, combine all ingredients. Cover and refrigerate for at least 1-1/2 hours before serving.
Nutrition Facts1 each: 152 calories, 15g fat (2g saturated fat), 0 cholesterol, 182mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.
Originally published as Mushroom Olive Salad in Reminisce May/June 1999
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