Marinated Mushroom Salad With Pesto

Yield: 6 servings

Print Recipe
Add To My
Cookbook
Rate & Review
Share Recipe

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.

Be the first to comment on this recipe!

Add a Comment Login

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/5565/

At xs sm md lg Bootstrap Responsive Breakpoint

PLC17

HTML5

Sent From

Send To

COMPANY

RESOURCES

SAVINGS

DEPARTMENTS

MY ACCOUNT