Mushroom and Antipasto Salad
Created by Tisme on June 23, 2025
- Servings: 8
- Prep Time: 10m
- Cook Time: 65m
- Recipe #44765
Ingredients
- 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
How to Make
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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
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Step 2: Cover the mushroom mix and refrigerate 60 minutes to allow the mushrooms to absorb the dressing.
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Step 3: Just before you are about to serve, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine.
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Step 4: Spoon the salad into a large bowl, season with salt and pepper to taste and serve immediately.
Nutritional Facts
- 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