Adding mushrooms to your vegetarian salads gives them a heartiness you'd usually get from meat. This mushroom and antipasto salad is an amazing blend of flavours that is as filling as it sounds. Great as a side, wonderful on it's own!
Mushroom & Antipasto Salad
Ingredients
2/3 cup olive oil
1/3 cup freshly squeezed lemon juice
2 tsp Dijon mustard
400g button mushrooms, trimmed
200g marinated stuffed olives, chopped
200g semi-dried tomatoes, drained & chopped
200g char-grilled eggplant, chopped
1 cup basil leaves
3/4 cup honey roasted cashew nuts
Method
Combine the olive oil, lemon juice, mustard and salt and pepper in a large glass bowl, whisk until well combined. Add the mushrooms and stir to coat
Cover and refrigerate for 30-60 minutes to allow the mushrooms to absorb the dressing
Just before serving, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine.
Spoon into a large bowl, season with salt and pepper and serve with turkey, ham or pork
Tips & Hints
Add 750g peeled, deveined cooked prawns and 100g baby rocket or spinach to the salad to serve as a main or part of buffet.
