Mushroom Olive Salad Recipes

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SAVORY MARINATED MUSHROOM SALAD

Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 16



Savory Marinated Mushroom Salad image

Steps:

  • In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

2-1/2 quarts water
3 tablespoons lemon juice
3 pounds small fresh mushrooms
2 medium carrots, sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
1 tablespoon minced fresh parsley
1/2 cup sliced pimiento-stuffed olives
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
1/2 cup prepared Italian salad dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano

MUSHROOM SALAD

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0



Mushroom Salad image

Steps:

  • Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.

MUFFULETTA OLIVE SALAD

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14



Muffuletta Olive Salad image

Steps:

  • In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Nutrition Facts :

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

PURSLANE SALAD WITH MUSHROOMS, WALNUTS AND OLIVES

One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 5m

Yield Serves six

Number Of Ingredients 13



Purslane Salad With Mushrooms, Walnuts and Olives image

Steps:

  • Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
  • Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 178 milligrams, Sugar 1 gram

1 generous bunch purslane, thick stems cut away (about 4 cups), washed and dried
6 medium-size cremini or white mushrooms, wiped clean, trimmed and sliced
1/3 cup thinly sliced celery (from the heart of the celery)
1 tablespoon minced celery leaves
1/4 cup broken walnuts
12 kalamata olives, pitted and halved (optional)
1/4 cup crumbled feta (1 ounce)
1 tablespoon red wine vinegar, white wine vinegar, or sherry vinegar
1 tablespoon fresh lemon juice
1 garlic clove, green shoot removed, minced or pureed
Salt to taste
1/3 cup olive oil
freshly ground pepper

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.

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

FRESH MUSHROOM SALAD

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6



Fresh Mushroom Salad image

Steps:

  • In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

1/3 cup finely chopped fresh parsley
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 pound button or cremini mushrooms

GREEN BEAN, MUSHROOM AND OLIVE SALAD

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 7



Green Bean, Mushroom And Olive Salad image

Steps:

  • Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
  • Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
  • Wash, trim and thinly slice scallions. Pit olives.
  • Whisk oil, vinegar and mustard in a large bowl.
  • When green beans and mushrooms are cooked, drain.
  • Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams

8 ounces green beans
8 ounces mushrooms
2 scallions
8 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

GREEN BEAN, MUSHROOM, PEPPER AND OLIVE SALAD

Provided by Marian Burros

Categories     salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 9



Green Bean, Mushroom, Pepper and Olive Salad image

Steps:

  • Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.
  • Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.
  • Rinse peppers if they come from a can or jar, and cut into thin strips.
  • Wash, trim and thinly slice the green onions. Pit the olives.
  • Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.
  • When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 12 grams, TransFat 0 grams

8 ounces green beans
8 ounces white mushrooms
2 whole roasted red peppers
2 green onions
5 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices country bread

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