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Roasted Pepper Mushroom Salad

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Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Bonnie Hawkins, Elkhorn, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.—Bonnie Hawkins, Elkhorn, Wisconsin

TEST KITCHEN APPROVED

Roasted Pepper Mushroom Salad

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Yield:6 servings
Prep:20 min
Cook:10 min
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Ingredients

  • 1 large sweet red pepper
  • 1 large green pepper
  • 2 cups whole fresh mushrooms
  • 1 small red onion, sliced
  • 1/2 cup pitted ripe olives
  • 1/3 cup Italian salad dressing
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • Lettuce leaves
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Directions

  1. Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives.
  3. In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.

Nutrition Facts

2/3 cup: 65 calories, 5g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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