Marinated Mushroom Salad with Pesto
4 to 6 servings (6 cups)
- 1 container (7 ounces) basil pesto sauce
- 3 tablespoons sherry or red wine vinegar
- 1/4 teaspoon ground black pepper
- 1 pound (5 cups) fresh white mushrooms, sliced
- 2 cups peeled and thinly sliced cucumber
- 2 cups cherry tomato halves
- 1/2 cup minced red onion
- Boston lettuce leaves, optional, for serving
In a large bowl, stir together the pesto, vinegar and black pepper. Add the mushrooms, cucumber, cherry tomatoes and red onion; toss to coat. Let stand at room temperature to blend flavors, about 20 minutes. Serve in Boston lettuce cups, if desired.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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