Tomato and Mushroom Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 25, 2012
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.
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Photo by Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Oct. 25, 2012
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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Photo by Baking Nana
Reviewed: Dec. 10, 2012
Very easy to toss together. Thanks.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA


 
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