1 (7-ounce) container pesto sauce
3 tablespoons sherry vinegar or red-wine vinegar
1/4 teaspoon ground black pepper
1 pound fresh white mushrooms, sliced (about 5 cups)
2 peeled and thinly sliced cucumber
2 cups cherry tomato halves
1/2 cup minced red onion


In a large bowl, stir together pesto, vinegar and black pepper. Add mushrooms, cucumber, cherry tomatoes and red onion; toss to coat. Let stand at room temperature to blend flavors, about 20 minutes.
Serve in Boston lettuce cups as a first course or as part of a larger antipasto platter for a party.
Marinated Mushroom Salad
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