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Issue 473: Marinated Mushroom Salad

Faigy Grossman

Mushroom lovers, this one’s for you

Wednesday, August 09, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Hudi Greenberger

For all of those mushroom lovers out there, this is THE ONE!! Aside from its fabulous range of color, the perfectly seasoned vegetables are positively addictive!

INGREDIENTS

Serves 4–6


Salad
  • 8 oz (225 g) baby bella mushrooms, thickly sliced
  • 8 oz (225 g) button mushrooms, thickly sliced
  • 6 mini orange peppers, thickly sliced
  • 10 pieces whole baby corn, thickly sliced
  • ½ small red onion, sliced into thin half rounds

Dressing
  • 1/4 cup oil
  • 1/4 cup vinegar
  • 3 Tbsp sugar
  • 1 tsp salt
  • pepper, to taste
  • 1 cube frozen minced parsley


PREPARATION

Combine all salad ingredients in a large mixing bowl. In a separate bowl, mix together dressing ingredients until well blended.

Pour over vegetables and toss to coat.

Refrigerate and allow to marinate minimum 3 hours. Serve chilled.

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