Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5565/
Marinated Mushroom Salad With Pesto
Yield: 6 servings
Ingredients
| 1 |
container |
(7 ounce) basil pesto sauce
|
|
|
| 3 |
Tablespoons |
red wine vinegar or sherry
|
|
|
| 1/2 |
teaspoon |
freshly ground black pepper
|
|
|
| 1 |
pound |
fresh white mushrooms, sliced
|
|
|
| 2 |
cups |
cucumbers, peeled and thinly sliced
|
|
|
| 2 |
cups |
cherry tomatoes, cut in half
|
|
|
| 1/2 |
cup |
red onion, minced
|
|
|
|
|
Boston, Butter or Bibb lettuce
|
|
|
Directions:
In a large bowl stir together pesto, vinegar and black pepper.
Add the mushrooms, cucumbers, cherry tomatoes and red onion; toss to coat.
Let stand at room temperature to blend flavors, about 20 minutes. Serve in lettuce cups.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5565/