Mushroom & Antipasto Salad

Mushroom & Antipasto Salad

Prep: 10 min

Marinate: 30-60 min

Serves: 8

Difficulty:

Cuisine:

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Recipe by: Australian Mushrooms

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!

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Mushroom & Antipasto Salad

Ingredients:

Mushroom & Antipasto Salad

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:

Mushroom & Antipasto Salad

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.

More Salads recipes from Australian Mushrooms

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