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Marinated Mushroom Salad
Ingredients:
2 1/2 qt. water
3 Tbs. lemon juice
3 lbs. small fresh mushrooms
2 carrots, sliced
1/2 medium green peeper, chopped
2 ribs celery, sliced
1 small onion, chopped
1 Tbs. minced fresh parsley
1/2 c. sliced stuffed olives
1 can (2 1/4 oz.) sliced ripe olives, drained
DRESSING:
1/2 c. prepared Italian salad dressing
1/2 c. red or white wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano
1/2 tsp. salt
2 1/2 qt. water
3 Tbs. lemon juice
3 lbs. small fresh mushrooms
2 carrots, sliced
1/2 medium green peeper, chopped
2 ribs celery, sliced
1 small onion, chopped
1 Tbs. minced fresh parsley
1/2 c. sliced stuffed olives
1 can (2 1/4 oz.) sliced ripe olives, drained
DRESSING:
1/2 c. prepared Italian salad dressing
1/2 c. red or white wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano
1/2 tsp. salt
Directions:
In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; 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 a jar with a tight fitting lid; shake or mix well. Pour over salad. Cover and refrigerate overnight.
Makes 6-8 Servings
In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; 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 a jar with a tight fitting lid; shake or mix well. Pour over salad. Cover and refrigerate overnight.
Makes 6-8 Servings
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