Mushroom and Red Pepper Salad, Chive Vinaigrette

Submitted by Annacia

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 4

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

• CHIVE VINEGRETTE

• 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)

directions

1. CHIVE VINAGRETTE:

2. In lg bowl wisk together all vinagrette ingredients.

3. SALAD:

4. Clean and halve mushrooms, add to bowl with vinagrette.
5. Add red pepper, cheese and parsley.
6. Toss to coat and let stand for 1 hour.

7. MAKE AHEAD:

8. Make, cover and chill for up to 24 hours.

Reviews

[Deantini]

This is just amazing and somehow better than you think it will be. The whole family enjoyed it. I could have eaten the whole salad by myself. I reduced the oil to 2 tbsp (like my vinagrettes less oily) but otherwise stayed true to the recipe. This is going straight into the repeat folder.

 

[Lori Mama]

Simply delicious. I left it to sit for the suggested 1 hour and I did sub an orange pepper that needed to be used up. Made for Every Day Tag. :)