Mushroom & Antipasto Salad

  • Serves: 8
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Ingredients

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

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. Cover and refrigerate for 30-60 minutes to allow the mushrooms to absorb the dressing.

2

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.

Ingredients

 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

Directions

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. Cover and refrigerate for 30-60 minutes to allow the mushrooms to absorb the dressing.

2

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.

Mushroom & Antipasto Salad

Tags:

 Salad

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