Marinated mushroom salad

Yield: 4 servings

Measure Ingredient
1 pounds Fresh mushroom
1 cup White vinegar
2 cups Water
½ cup Sliced carrots
½ cup Diced celery
½ cup Green peppers strips
½ cup Red pepper strips
⅓ cup Olive oil
1 teaspoon Oregano leaves, crushed
¾ teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Black pepper

Rince, 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 & celery; return to boil.

Reduce heat and simmer covered for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano & 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.

Lucinda Hollace Berry, "300 Sensational Salads"

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