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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."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

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

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.