thepioneerwoman
Mushroom Salad
This savory mushroom salad is tossed in warm balsamic dressing with garlic and herbs. It’s make-ahead friendly and delicious warm or cold.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
In a large bowl, combine the tomatoes, roasted peppers, and onion.
2
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the mushrooms and ½ teaspoon salt. Cook, stirring frequently, until the mushrooms release their liquid, 3 to ⏱️ 5 minutes. Spoon the mushrooms over the tomato mixture. Do not clean out skillet.
3
To the drippings in the skillet, add the balsamic vinegar, honey, rosemary, crushed red pepper flakes, black pepper, garlic, and remaining 6 tablespoons olive oil and 1 ½ teaspoons salt. Bring the marinade to a boil over medium heat. Remove from the heat and pour over the mushroom mixture.
4
Cover and let sit for at least ⏱️ 30 minutes at room temperature or up to 5 days in the refrigerator. Fold in the parsley just before serving.
Nutrition Facts
calories
213 Calories
fat Content
18 g
fiber Content
2 g
sugar Content
7 g
sodium Content
431 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
10 g
saturated Fat Content
3 g
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