Marinated Make Ahead Mushroom Salad Recipe

Marinated Make Ahead Mushroom Salad

from the kitchen of Jack, Ingram Pair the convenience of a make-ahead dish with exquisite taste, and you have a salad that will become one of your hallmark dishes. Original, fresh, and delicious!

2 1/2 qt water
3 tbs lemon juice
3 lb small fresh mushrooms
2 carrots thinly sliced
2 celery ribs thinly sliced
1/2 medium red bell pepper (or any color) chopped
1 small red onion chopped
1 tbs minced fresh parsley
1/2 c sliced stuffed olives
1 (2.25-oz) can slice ripe olives drained
1/2 c Italian salad dressing
1/3 c red or white wine vinegar
1 large clove garlic 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, bell pepper, onion, parsley, and olives. Combine all dressing ingredients in a small bowl or jar with a tight-fitting lid; shake or mix well. Pour over salad. Cover and refrigerate overnight.
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