Clicky
enoki mushroom salad

Enoki Mushroom & Antipasto Salad

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Recipe Rating

  • (1 Rating)

Ingredients

  • 2/3 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 200g Woolworths (2 x 100g) Enoki Mushrooms…trim off the base (Remove approx 4 cm)
  • 150g marinated stuffed olives, chopped
  • 150g semi-dried tomatoes, drained & chopped
  • 150g char-grilled eggplant, chopped
  • 2/3 cup basil leaves
  • 1/2 cup honey roasted cashew nuts

Instructions

  • 1. Combine the olive oil, lemon juice, mustard and salt and pepper in a large glass bowl, whisk until well combined. Add the mushrooms and stir to coat.
  • 2. Just before serving, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine. Spoon into a large bowl, season with salt and pepper and serve with turkey, ham or pork.
  • 3. Now you're ready to serve!
  • 4. Additional Tip - Add 750g peeled, deveined cooked prawns and 100g baby rocket or spinach to the salad to serve as a main or part of buffet.

Instructions

  • 1. Combine the olive oil, lemon juice, mustard and salt and pepper in a large glass bowl, whisk until well combined. Add the mushrooms and stir to coat.
  • 2. Just before serving, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine. Spoon into a large bowl, season with salt and pepper and serve with turkey, ham or pork.
  • 3. Now you're ready to serve!
  • 4. Additional Tip - Add 750g peeled, deveined cooked prawns and 100g baby rocket or spinach to the salad to serve as a main or part of buffet.

Rate this recipe

enoki mushroom salad
  • 1 People Rated This Recipe

  • to rate this recipe

  • Average Rating

    (4 / 5)

About Chef