Button Mushroom and Red Pepper Salad

By The Canadian Living Test Kitchen

35 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	200200 cal
pro	7 g7g pro
total fat	18 g18g total fat
sat. fat	4 g4g sat. fat
carb	5 g5g carb
fibre	1 g1g fibre
chol	10 mg10mg chol
sodium	526 mg526mg sodium
% RDI:	-
calcium	1717 calcium
iron	99 iron
vit A	1414 vit A
vit C	6363 vit C
folate	1010 folate

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It is important to let this barbecue-friendly salad sit for at least one hour so that the flavours combine. You can easily double this recipe for eight servings.

Ingredients

3 cups button mushrooms 3 3cups cupsbutton mushroombutton mushrooms
1/2 sweet red pepper , diced1/2 1/2sweet red peppersweet red peppers, diced
1/2 cup shaved Parmesan cheese 1/2 1/2cup cupshaved Parmesan cheese or romano cheese
1/4 cup coarsely chopped fresh parsley 1/4 1/4cup cupcoarsely chopped fresh parsley
Chive Vinaigrette:
1/4 cup minced chives 1/4 1/4cup cupminced chives or green onions
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

Preparation

Chive Vinaigrette: In large bowl, whisk together chives, garlic, oil, lemon juice, salt and pepper.

Trim and halve mushrooms; add to bowl along with red pepper, Parmesan cheese and parsley. Toss to coat. Let stand for 1 hour (Make-ahead: Cover; refrigerate for up to 24 hours.)

Source : Canadian Living Magazine: June 2005

Keywords : Salad; Make-Ahead; Refrigerate/Chill; Mushrooms; Parmesan; Red pepper; Olive oil;

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