Total Time
Prep 30 mins
Cook 0 mins

Taste of Home; family favorite

Ingredients Nutrition


  1. In a large saucepan, bring water and lemon juice to a boil.
  2. Add mushrooms and cook 3 minutes, stirring occasionally.
  3. Drain; cool.
  4. Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley, and olives.
  5. Combine all dressing ingredients in a small bowl or a jar with tight-fitting lid; shake or mix well.
  6. Pour over salad.
  7. Cover and refrigerate overnight.


Most Helpful

Yummmm!! My husband and I both love mushrooms and olives. This was perfect for us. I chose to use red wine vinegar and doubled the amount of garlic. The marinade was nice and zesty. Thanks for an easy summer salad.

Sunflower August 19, 2002

This is a pretty good salad, but I really think the olives do more damage than add flavor. Out of all the salads I made for last night's cookout, this one was the least popular. I followed the recipe exactly as written (okay, I used a red pepper instead of a green one). I do plan to make it again, without the olives this time. If it's better received I will update my review.

Mirj July 03, 2002

I made this for a cook-out last night. We thought it was very tasty. I used white wine vinegar in the dressing which turned out very zesty. I added a little salt and pepper to the salad before adding the dressing but that was the only addition. Went perfectly with the grilled kebobs. Thanks.

beccalanders31 April 20, 2003

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