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Tomato and Mushroom Salad

Tomato and Mushroom Salad

  • Prep

    10 m
  • Ready In

    1 h 10 m
southernbaglady

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Blender Woman
7

Blender Woman

10/25/2012

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

10/25/2012

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

12/10/2012

Very easy to toss together. Thanks.

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