Mushroom, tomato and capsicum salad

Cooking Salads Mushroom, tomato and capsicum salad

Detailed step-by-step description of how to cook the dish "Mushroom, tomato and capsicum salad". Try it by all means

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Place vinegar, 2 tablespoons lemon juice, oil and mushrooms in a large bowl. Toss to combine. Cover and set aside, stirring occasionally, for 1 hour or until mushrooms have absorbed dressing.
  2. Add tomatoes and capsicum to mushroom mixture. Season with salt and pepper. Toss to combine.
  3. Top toasted bread with mushroom salad. Serve with baby spinach

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1/4 cup balsamic vinegar
1 lemon, juiced
2 tbsp Bertolli extra-virgin olive oil
500g cup mushrooms, sliced
4 small roma tomatoes, cut into wedges
1 yellow capsicum, halved, thinly sliced
8 slices crusty bread, toasted
100g baby spinach, to serve

Adv

Autors
Preparation time
1:10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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