Marinated Mushroom, Cucumber, Celery and Onion Salad

10m
Prep Time
5m
Cook Time
15m
Ready In


"A perfect salad for a BBQ, potluck, party, or any night of the week. It does need to be made a few hours ahead to marinade, and it requires a bit of chopping; but it isn't difficult. I found a similar recipe online a few years ago; and after tweaking it a bit, this is my take on it. I like to use a seedless cucumber, but if you don't have one; just use a regular cucumber, peel and scoop some of the seeds out with a spoon. And for the mushrooms ... I like a mix of cremini and white, or button mushrooms; but again, use your favorites. Adding a mix of shitakis or oysters mushrooms adds a nice flavor to the salad. Cooking time does not include marinating time."

Original is 4-8 servings

Nutritional

  • Serving Size: 1 (219.3 g)
  • Calories 201.9
  • Total Fat - 10.2 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 69.4 mg
  • Sodium - 1141.2 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 1 g
  • Sugars - 1.1 g
  • Protein - 21.5 g
  • Calcium - 76.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Dressing ... Add everything to a measuring cup and whisk well. Add most of the dressing to a large bowl. I like to save a little of the dressing as the mushrooms will continue to soak up the dressing as it marinates. You can add the remaining dressing right before serving.

Step 2

Salad ... Add all the salad ingredients to the bowl with the dressing and toss to combine. Make sure everything is coated well with the dressing. Cover with plastic wrap and refrigerate 2-4 hours before serving.

Step 3

Serve ... Right before serving add the remaining dressing, garnish with fresh parsley if desired, and ENJOY! This salad is great cold or even at room temperature.

Tips


No special items needed.

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