"This is a really quick salad to make when you're in a hurry or just need to make something simple to take to a luncheon." — southernbaglady
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2 (12 ounce) packages
button mushrooms, halved
1 (8 ounce) bottle
Italian-style salad dressing
chopped fresh parsley
I liked how simple this was to make. I had Kraft Tuscan Italian dressing so I used that. I just made up about 2 servings and quartered some brown button mushrooms and used roma tomatoes sliced. Give it time to sit, as the mushrooms need time to soften. I tried it with the parsley and liked it better without. I thought it was allright, as is, but so much better once I added some Greek pitted black kalamata olives. It made it taste like an antipasto side dish. I am giving it a 4 with the olives or adding other antipasto add-ins.
I like to use Baby Bella mushrooms in this recipe. Kraft makes a bottled balsamic italian dressing that I like to use in this recipe. I usually don't use the whole 8 ounces of dressing only because I don't want them swimming in it, I start with a quarter cup and keep adding until it's where I want it.
Very easy to toss together. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Mushroom Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 75
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