Marinated Mushroom Salad

Print PrintShare with Friends

Servs: 2   Prep:

"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."

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   1/8 teaspoon pepper
  • add   1 tablespoon Dijon mustard
  • add   2 tablespoons olive oil
  • add   1/4 teaspoon dried oregano
  • add   1/4 teaspoon dried tarragon
  • add   1/2 cup cherry tomato halves
  • add   Lettuce Leaves
  • add   1/8 teaspoon salt
  • add   1 1/2 cups sliced fresh mushrooms
  • add   8 pitted ripe olives, halved
  • add   1 tablespoon white wine vinegar


  1. 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.

Tell your friends about »

Dishes to enjoy recipe with...

Other Recipes You Might Like!