Mushroom And Pepper Salad Recipes

SIMPLE MARINATED MUSHROOM SALAD

Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11

Simple Marinated Mushroom Salad image

Steps:

In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.

Nutrition Facts : Calories 176 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

Ingredients

1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 4 tablespoons olive oil
1-1/2 cups sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
8 pitted ripe olives, halved
Lettuce leaves

ROASTED PEPPER MUSHROOM SALAD

This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Roasted Pepper Mushroom Salad image

Steps:

Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.

Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1 large sweet red pepper
1 large green pepper
2 cups whole fresh mushrooms
1 small red onion, sliced
1/2 cup pitted ripe olives
1/3 cup Italian salad dressing
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Lettuce leaves

MUSHROOM, SQUASH AND BELL PEPPER SALAD

Categories Mushroom Broil Quick & Easy Wheat/Gluten-Free Bell Pepper Squash Summer Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 8

Mushroom, Squash and Bell Pepper Salad image

Steps:

Whisk oil, vinegar and herbs in small bowl to blend. Season with salt and pepper. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat. Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.
Preheat broiler. Arrange vegetables on broiler pan. Cook until crisp-tender, about 3 minutes per side. Transfer vegetables to platter. Sprinkle with salt, pepper and remaining dressing. Serve warm or at room temperature.

Ingredients

1/2 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 pound large mushrooms (about 16), stems trimmed
4 medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices
4 yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices
1 large red bell pepper, cut into 2-inch squares

MUSHROOM AND RED PEPPER SALAD, CHIVE VINAIGRETTE

It's important to let this BBQ friendly salad sit for at least 1 hr so the flavors will combine. This recipe will easily double. Cook time is stand time.

Provided by Annacia

Categories Peppers

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Mushroom and Red Pepper Salad, Chive Vinaigrette image

Steps:

CHIVE VINAGRETTE:.
In lg bowl wisk together all vinagrette ingredients.
SALAD:.
Clean and halve mushrooms, add to bowl with vinagrette.
Add red pepper, cheese and parsley.
Toss to coat and let stand for 1 hour.
MAKE AHEAD:.
Make, cover and chill for up to 24 hours.

Nutrition Facts : Calories 198.8, Fat 17.4, SaturatedFat 4.1, Cholesterol 11, Sodium 488.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.6, Protein 7

Ingredients

3 cups fresh mushrooms (8 oz, buttons work well)
3/4 cup sweet red pepper, diced
1/2 cup shaved parmesan cheese or 1/2 cup romano cheese
1/4 cup chopped fresh parsley
1/4 cup minced chives or 1/4 cup green onion
1 garlic clove
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper (or to taste)

PEPPER, MUSHROOM AND EGGPLANT SALAD

This warm salad is exactly what it says it is: peppers, mushrooms and eggplants. But then we added one more ingredient that takes it to a new flavor level.

Provided by My Food and Family

Categories Home

Time 18m

Yield Makes 8 servings.

Number Of Ingredients 6

Pepper, Mushroom And Eggplant Salad image

Steps:

Cut peppers lengthwise into quarters.
Place vegetables on rack of broiler pan 2 to 3 inches from heat. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
Slice mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.

Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

Ingredients

1 green pepper
1 red pepper
1 yellow pepper
8 oz. portobello mushroom caps
6 eggplant slices (1/4-inch thick)
1 cup KRAFT Balsamic Vinaigrette Dressing, divided

MARINATED MUSHROOMS WITH RED BELL PEPPERS

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

Provided by NONA

Categories Appetizers and Snacks Vegetable Mushrooms

Time 5h

Yield 12

Number Of Ingredients 12

Marinated Mushrooms with Red Bell Peppers image

Steps:

Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g

Ingredients

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

More about "mushroom and pepper salad recipes"

SWEET PEPPER, MUSHROOM, AND ONION MEDLEY

Web Sep 5, 2012 Prep Time: 10 mins Cook Time : 35 mins Total Time : 45 mins Print Recipe Pin Recipe Save Ingredients 3 large, sweet bell peppers …
From mygourmetconnection.com
4.4/5 (140)
Total Time 45 mins
Category Vegetables
Calories 150 per serving

Remove the stem, core, and seeds from the peppers and slice them lengthwise into thin strips. Set aside.
Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until they are very soft and golden in color, 7 to 8 minutes.
Add the mushrooms, season with salt and pepper, and continue cooking, stirring from time to time, until any moisture given off by the mushrooms has evaporated and they've turned a rich golden brown, 6 to 8 minutes.

Mushroom And Pepper Salad Recipes

SIMPLE MARINATED MUSHROOM SALAD

Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.

ROASTED PEPPER MUSHROOM SALAD

This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin

MUSHROOM, SQUASH AND BELL PEPPER SALAD

MUSHROOM AND RED PEPPER SALAD, CHIVE VINAIGRETTE

It's important to let this BBQ friendly salad sit for at least 1 hr so the flavors will combine. This recipe will easily double. Cook time is stand time.

PEPPER, MUSHROOM AND EGGPLANT SALAD

This warm salad is exactly what it says it is: peppers, mushrooms and eggplants. But then we added one more ingredient that takes it to a new flavor level.

MARINATED MUSHROOMS WITH RED BELL PEPPERS

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

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