Antipasto Mushroom Salad

Antipasto Mushroom Salad
Antipasto Mushroom Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds small white mushrooms

  • 8

    ounces peeled baby carrots - (abt 1 cup)

  • 8

    ounces frozen baby onions - (abt 1 cup)

  • 2

    teaspoons salt

  • 1

    jar roasted sliced red peppers - (abt 12 oz) drained

  • 1/4

    cup quartered marinated artichoke hearts drained (abt 6 oz)

Directions

In a large saucepan, over high heat, bring 8 cups water to a boil. Add mushrooms, carrots, onions and salt; return to a boil; reduce heat to medium and simmer until carrots are tender, about 8 minutes. Drain. Meanwhile, in a bowl, stir together peppers, artichoke hearts and salad dressing; stir in mushroom mixture. Serve at room temperature or chilled. This recipe yields 4 to 6 servings.

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