Fresh Mushroom Salad


  • 16 ounces fresh mushrooms, trimmed, washed, and thinly sliced
  • 1/3 cup lemon juice (about 2 to 3 lemons)
  • 2 tbs. chives, chopped
  • 1 tbs. fresh parsley, chopped
  • 1 teaspoon tarragon
  • 2 tbs. Italian seasonings for Italian dressing
  • 1 tbs. olive oil
  • 1 tablespoon juice from the jar of sweet red pepper
  • 4-5 tbs. sweet red bell pepper (canned or in a jar), chopped
  • 2 teaspoons sugar
  • 1 teaspoon grainy mustard
  • fresh mixed salad greens


  1. At least 1 hour in advance, clean and slice the mushroom very thinly.
  2. Place sliced mushrooms in a large bowl; toss with lemon juice, chives, parsley, and tarragon.
  3. Cover and refrigerate for at least 1 hour.
  4. Meanwhile, in another bowl, combine Italian seasonings, olive oil, juice from the red pepper, sugar, and mustard; whisk together.
  5. Add the sweet bell pepper pieces.
  6. Cover and refrigerate for about 1 hour.
  7. To serve, toss mushrooms with the salad dressing mixture; arrange on mixed salad greens on a serving platter or individual salad plates.


This is an adaptation from “Your Guide to Southern U.S. Cuisine”