Mushroom Pimiento Salad

Name: Mushroom Pimiento Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 servings.
Ingredients: 1 pound fresh mushrooms, quartered; 2 cups sliced celery; 2 jars (2 ounces each) diced pimientos, drained; 3 hard-boiled large egg whites, chopped; 3 tablespoons sliced green onions; 3/4 cup vegetable oil; 1/4 cup red wine vinegar; 1/4 cup sugar; 1 garlic clove, minced; 1 teaspoon celery seed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried marjoram; Lettuce leaves

For a unique twist on a marinated vegetable salad, try this recipe from Sally Hook of Houston, Texas. Green onions and celery blend with pimientos and mushrooms in a simple dressing.

Ingredients

1 pound fresh mushrooms, quartered
2 cups sliced celery
2 jars (2 ounces each) diced pimientos, drained
3 hard-boiled large egg whites, chopped
3 tablespoons sliced green onions
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup sugar
1 garlic clove, minced
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
Lettuce leaves

Directions

In a large bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended. Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.

Originally published as Mushroom Pimiento Salad in Quick Cooking May/June 2001