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Marinated Mushroom Salad

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."
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10 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  • Prep

  • Ready In

  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.


  • 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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Read all reviews 4
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I love dijon mustard, but the way the mushrooms soaked up that dressing made them taste like I was eating straight dijon and kinda off putting. I give it 4 stars though cause the tomatoes were...

Simple, easy, and tastes great. I followed the recipe exactly.

Overall, easy recipe that worked exactly as advertised. I though the taste was OK. It was actually more subtle than I expected. However, all of the kids rejected it outright. I think it was ...

I left the tarragon out because we do not really like it but salad was very good.

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