Mushroom Pimiento Salad
Mushroom Pimiento Salad takes around 20 minutes from beginning to end. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 10 and costs 72 cents per serving. One portion of this dish contains roughly 4g of protein, 18g of fat, and a total of 202 calories. This recipe from Taste of Home has 6 fans. A mixture of green onions, vegetable oil, dried marjoram, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people really liked this salad. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Pimiento Potato Salad, Pimiento Potato Salad, and Crab Salad with Pimiento Mayonnaise are very similar to this recipe.
Servings: 10
Preparation duration: 20 minutes
Ingredients:
2 cups sliced celery
1 teaspoon celery seed
1/4 teaspoon dried marjoram
1 pound fresh mushrooms, quartered
1 garlic clove, minced
3 tablespoons sliced green onions
3 hard-cooked egg whites, chopped
Lettuce leaves
1/4 teaspoon pepper
2 jars (2 ounces each) diced pimientos, drained
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 cup sugar
3/4 cup vegetable oil
Equipment:
blender
bowl
Cooking instruction summary:
Directions In a large bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended. Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl. Yield: 10 servings. Originally published as Mushroom Pimiento Salad in Quick CookingMay/June 2001, p51 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended.
2. Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour.
3. Serve in a lettuce-lined bowl.
Nutrition Information:
covered percent of daily need
