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Marinated Mushroom Salad

By: Dorothy Pritchett  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 113 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 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 tablespoons olive oil
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup cherry tomato halves
  • 8 pitted ripe olives, halved
  • Lettuce Leaves

Directions

  1. 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.

Footnotes

  • Nutritional Analysis: 1 cup (prepared with 2 tablespoons oil) equals 176 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 497 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by Shane 
Simple, easy, and tastes great. I followed the recipe exactly. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by Elaine E 
I left the tarragon out because we do not really like it but salad was very good. MORE

 
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