Marinated Mushroom Salad Recipe
Ingredients
| Mushrooms - 1 pound, thickly sliced | ||
| Red bell pepper - 1, quarter, thin slices | ||
| Zucchini | 4 Small, sliced | |
| Scallions - 4 whole, sliced | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Garlic powder | 1/2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Rosemary | 1/2 Teaspoon | |
Directions
MAKING
1. Prepare the vegetables. Place in a salad bowl.
2. In another small bowl add herbs, spices, vinegar and oil. Whisk well.
3. Pour on the vegetables and toss them well.
4. Refrigerate the bowl and keep it covered.
5. Toss and taste the seasoning. Add additional salt if needed.
SERVING
6. Serve marinated mushroom salad with antipasto.
1. Prepare the vegetables. Place in a salad bowl.
2. In another small bowl add herbs, spices, vinegar and oil. Whisk well.
3. Pour on the vegetables and toss them well.
4. Refrigerate the bowl and keep it covered.
5. Toss and taste the seasoning. Add additional salt if needed.
SERVING
6. Serve marinated mushroom salad with antipasto.
Chef
