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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 Time
    Prep: 10 min. + chilling
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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 Facts
1 cup: 176 calories, 16g fat (2g saturated fat), 0 cholesterol, 497mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • justmbeth
    Mar 24, 2014

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

  • TKCloughfam
    Apr 29, 2008

    No comment left