Mushroom Salad In Garlic And Parsley Vinaigrette Recipes

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FRESH MUSHROOM AND PARSLEY SALAD



Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 6m

Yield 4 servings

Number Of Ingredients 7

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

Steps:

  • In a medium salad bowl, mix together the mushrooms and parsley.
  • In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
  • Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

SAVORY MARINATED MUSHROOM SALAD



Savory Marinated Mushroom Salad image

Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 quarts water
3 tablespoons lemon juice
3 pounds small fresh mushrooms
2 medium carrots, sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
1 tablespoon minced fresh parsley
1/2 cup sliced pimiento-stuffed olives
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
1/2 cup prepared Italian salad dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano

Steps:

  • In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

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