Mushroom and Antipasto Salad
Recipe: #44765
June 23, 2025
Categories: Salads, Side Dishes, Snacks, Lemon, Eggplant, Mushrooms, Italian, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Such a quick and easy Antipasto Salad. Makes the perfect addition to Chicken, Turkey or Pork. From Australian Mushrooms."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (187.9 g)
- Calories 717.1
- Total Fat - 63 g
- Saturated Fat - 21.8 g
- Cholesterol - 69.5 mg
- Sodium - 672.9 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 0.7 g
- Sugars - 27 g
- Protein - 11.9 g
- Calcium - 25.9 mg
- Iron - 1.4 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the olive oil, lemon juice, mustard and salt and pepper in a large glass bowl, whisk until well combined; add in the mushrooms and stir to coat
Step 2
Cover the mushroom mix and refrigerate 60 minutes to allow the mushrooms to absorb the dressing.
Step 3
Just before you are about to serve, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine.
Step 4
Spoon the salad into a large bowl, season with salt and pepper to taste and serve immediately.
Tips
No special items needed.
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