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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2 1/2 quarts water |
3 tablespoons lemon juice |
3 lbs small fresh mushrooms |
2 carrots, sliced |
2 celery ribs, sliced |
1/2 medium green bell pepper, chopped |
1 small onion, chopped |
1 tablespoon minced fresh parsley |
1/2 cup sliced pimento stuffed olive |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1/2 cup prepared italian salad dressing |
1/2 cup red wine vinegar or 1/2 cup white wine vinegar |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
Directions:
1. In a large saucepan, bring water and lemon juice to a boil.
2. Add mushrooms and cook 3 minutes, stirring occasionally.
3. Drain; cool.
4. Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley, and olives.
5. Combine all dressing ingredients in a small bowl or a jar with tight-fitting lid; shake or mix well.
6. Pour over salad.
7. Cover and refrigerate overnight.
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