Tomato and Mushroom Salad

Tomato and Mushroom Salad

3 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    1 h 10 m
southernbaglady
Recipe by  southernbaglady

“This is a really quick salad to make when you're in a hurry or just need to make something simple to take to a luncheon.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Mix mushrooms, cherry tomatoes, and salad dressing in a large bowl until well coated; sprinkle with parsley. Refrigerate for 1 hour before serving.

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Reviews (3)

Rate This Recipe
Blender Woman
7

Blender Woman

I liked how simple this was to make. I had Kraft Tuscan Italian dressing so I used that. I just made up about 2 servings and quartered some brown button mushrooms and used roma tomatoes sliced. Give it time to sit, as the mushrooms need time to soften. I tried it with the parsley and liked it better without. I thought it was allright, as is, but so much better once I added some Greek pitted black kalamata olives. It made it taste like an antipasto side dish. I am giving it a 4 with the olives or adding other antipasto add-ins.

Sarah Jo
5

Sarah Jo

I like to use Baby Bella mushrooms in this recipe. Kraft makes a bottled balsamic italian dressing that I like to use in this recipe. I usually don't use the whole 8 ounces of dressing only because I don't want them swimming in it, I start with a quarter cup and keep adding until it's where I want it.

Baking Nana
0

Baking Nana

Very easy to toss together. Thanks.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 9.2 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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Cherry Tomato Salad

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