Prep:  10 min
Marinate:  30-60 min
Serves:  8
Average: 4.4 (9 votes)
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
Mushroom & Antipasto Salad
Mushroom & Antipasto Salad
  1. 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
  2. Cover and refrigerate for 30-60 minutes to allow the mushrooms to absorb the dressing
  3. Just before serving, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine.
  4. 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.
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