Crunchy Vegetable Salad with Marinated Mushrooms
 
Prep time
Cook time
Total time
 
This Crunchy Vegetable Salad with Marinated Mushrooms is not only super quick and easy to make, but is also amazingly delicious with a blend of bright colors and flavors. Sweet bell peppers, mushrooms, carrots, cucumbers, onion, fresh herbs, and a healthy doze of simple dressing is all you need to fix your next light lunch or dinner.
Author:
Recipe type: Salads
Serves: 4
Ingredients
  • 1 small jar (about 2 cups) marinated button mushrooms, drained well
  • 1 medium onion, peeled, halved lengthwise, and thinly sliced
  • 1 medium carrot, boiled in water until half cooked (should be somewhat crunchy), peeled, and cut into thin strips
  • 1 small green Bell pepper, cored, seeded, and cut into thin strips
  • 1 small red Bell pepper, cored, seeded, and cut into thin strips
  • 1 small yellow or/and orange Bell pepper, cored, seeded, and cut into thin strips
  • 1 medium pickled dill cucumber, cut into thin strips
  • 1 medium fresh cucumber, peeled and cut into thin strips
  • ½ cup chopped fresh dill
  • 3-4 tablespoons extra-virgin olive oil, or more to taste
  • 3-4 tablespoons freshly squeezed lemon juice, or more, to taste
  • Salt and black pepper
Instructions
  1. If the mushrooms are very small, leave them whole. If bigger, cut in half.
  2. Put the onion in a small mixing bowl. Sprinkle 1 tablespoon of salt on top. Rub and squeeze the onion with your hand, to release the bitter juices and to soften it. Rinse under running cold water, then squeeze dry to remove all the moisture.
  3. In a large mixing bowl, combine all the ingredients together. Adjust the amount of olive oil and lemon juice to taste. Toss well.
  4. Chill the salad in the refrigerator at least 30 minutes before serving.
Recipe by AZ Cookbook at https://azcookbook.com/2017/08/29/summer-salad-with-marinated-mushrooms/