Vegetarian Garden Vegetable Salad With Mushrooms Food

VEGETARIAN GARDEN VEGETABLE SALAD WITH MUSHROOMS

Vegetarian Garden Vegetable Salad With Mushrooms image

Make and share this Vegetarian Garden Vegetable Salad With Mushrooms recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup cooked corn kernel
1 cup cooked, sliced carrot
1 cup cooked green beans
1 cup cooked peas
1 cup mushroom, quartered

Steps:

In a large bowl, stir together all ingredients.
Add the vinaigrette and toss.
Cover and refrigerate for 30 minutes to 2 hours.
Toss again just before serving.

Nutrition Facts : Calories 130.9, Fat 0.9, SaturatedFat 0.1, Sodium 28.1, Carbohydrate 28.8, Fiber 5.9, Sugar 5, Protein 5.9

GARDEN VEGETABLE SALAD

Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

VEGAN MUSHROOM SALAD

Vegan Mushroom Salad image

This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat.

Provided by chefcs

Categories Salad Vegetable Salad Recipes

Time 4h10m

Yield 65

Number Of Ingredients 7

Ingredients

2 cups vegetable oil, or more to taste
1 cup lemon juice, or more to taste
2 bunches curly-leaf parsley, roughly chopped
¼ cup salt
8 cloves garlic, chopped
2 tablespoons ground black pepper
5 pounds whole fresh mushrooms, thinly sliced

Steps:

Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 1.8 g, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 3 mg, Sugar 0.7 g

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