Simple Marinated Mushroom Salad
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 TimePrep: 10 min. + chilling
- 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
- 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.
Nutrition Facts1 cup: 176 calories, 16g fat (2g saturated fat), 0 cholesterol, 497mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 3g protein.
Originally published as Mushroom Salad with Mustard Vinaigrette in Cooking for 2 Summer 2005
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