Marinated Mushroom Salad With Pesto

By á-170456

Ingredients

• 1 container basil pesto sauce - (7 oz)
• 3 tablespoons sherry or red wine vinegar
• 1/4 teaspoon freshly-ground black pepper
• 1 pound fresh white mushrooms sliced
• 2 cups thinly-sliced peeled cucumber
• 2 cups cherry tomato halves
• 1/2 cup minced red onion

Details

Servings 6

Preparation

Step 1

In a large bowl stir together pesto, vinegar and black pepper. Add 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.

This recipe yields 6 servings.