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Mushroom and Antipasto Salad

Here's how you make Mushroom and Antipasto Salad
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  • Servings: 8
  • Prep: 10m
  • Cook: 65m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2/3 cup olive oil
  • 1/3 cup lemon juice, freshly squeezed
  • 2 teaspoons Dijon mustard
  • 400 grams button mushrooms, trimmed
  • 200 grams stuffed olives, marinated, chopped
  • 200 grams tomatoes, semi-dried, drained & chopped
  • 200 grams eggplant, char-grilled, chopped
  • 1 cup basil leaves
  • 3/4 cup cashew nuts, honey roasted
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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