Marinated mushroom salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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"