Mushroom Olive Salad

Mushroom Olive Salad

"WE LIKE fresh mushrooms and have them often, so I try to be a little inventive. This salad 'happened' one night when there was nothing but a carton of mushrooms in the refrigerator. The simple addition of chopped stuffed olives was such a hit that this salad has been one of our favorites ever since. -Mary Johnston, Palestine, Texas"
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Ingredients

5 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  • Prep

  • Ready In

  1. In a bowl, combine all ingredients. Cover and refrigerate for at least 1-1/2 hours before serving.

Reviews

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I used portabella mushrooms and sub'd fresh basil 1/4 instead of 1/8. I was really good! Next time I am going to try using a mixed variety of mushrooms in this dish! Yum!

What it needs added is some water from the olive jar. That will take care of the salt addition part - otherwise, it ends up pretty dry. I would say this is not really a salad, it's a tapenade or...

Came across this recipe while looking for dishes to make for my diabetic brother's visit. It is very good! I quadrupled the recipe because alot of us would be eating it, and it was a hit! Def...

Yummy and easy to make. Became a quick family favourite.

We absolutely love this recipe! I double the olives, but that is just my personal taste. Fresh basil works great as well. Thanks for an excellent, quick, easy recipe.

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