Sunday, July 21, 2013

Marinated Mushroom Salad

This is yet another recipe I copied from the WW Recipe Review Board. I decided to see if I could find it's origin. It turns out it is also a recipe from Taste of Home [Click Here for the Original Recipe]. I love mushrooms! So any recipe that uses three pounds of mushrooms appeals to me. The fact that it has olives too does hurt. This salad is delicious the only problem is you have to be patient. It really does need to refrigerate overnight. All that time marinating is what makes the mushrooms so delicious. It reminds me of a mushroom salad you might find on a nice salad bar. It has lots of fresh crunchy vegetables too. I like parsley, so I add a little more parsley than the original recipe. It gives a fresh herb flavor to the dressing. This is really a great summer side salad.

Marinated Mushroom Salad
Adapted from: Taste of Home
Serves 6 - 8


2-1/2 quarts water
3 Tbsp lemon juice
3 lbs small fresh mushrooms
2 carrots, sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
2 Tbsp minced fresh parsley
1/2 cup sliced stuffed olives
1 can (2-1/4 oz) sliced black olives, drained
Salt, black pepper and red pepper flakes, to taste

For dressing:
1/2 cup fat free Italian dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 tsp dried oregano


In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain and cool. Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. Combine all dressing ingredients in a small bowl or jar with tight fitting lid; shake or mix well. Pour over salad. Cover and refrigerate overnight, stirring occasionally.

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