Marinated Mushroom Salad
Yield
4 servingsPrep
20 minCook
15 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
fresh |
|
| 1 | cup |
white vinegar
|
|
| 2 | cups |
water
|
|
| ½ | cup |
carrots
sliced |
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
green bell peppers
strips |
|
| ½ | cup |
sweet red bell peppers
strips |
|
| ⅓ | cup |
olive oil
|
|
| 1 | teaspoon |
oregano
crushed |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
fresh |
|
| 237 | ml |
white vinegar
|
|
| 473 | ml |
water
|
|
| 118 | ml |
carrots
sliced |
|
| 118 | ml |
celery
diced |
|
| 118 | ml |
green bell peppers
strips |
|
| 118 | ml |
sweet red bell peppers
strips |
|
| 79 | ml |
olive oil
|
|
| 5 | ml |
oregano
crushed |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Rinse, pat dry and slice mushrooms.
In a medium saucepan combine vinegar and mushrooms; bring to a boil.
Reduce heat and simmer, covered for 2 mins.
Drain mushrooms; set aside to cool. In a small saucepan bring water to boil.
Add carrots and celery; return to boil.
Reduce heat and simmer covered for 3 mins.
Add red, green peppers; cover and simmer for 3 minutes or until tender.
Drain and set aside to cool.
In medium bowl mix olive oil, oregano and salt, black pepper; let stand 10 mins.
Stir in mishrooms, carrots, and other vegetables.
Mix well.
Cover and refrigerate at least 2 hrs before serving.
