Roasted Pepper Mushroom Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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 |
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. Yield: 6 servings.
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