Mushroom and Olive Salad

Mushroom and Olive Salad
CarbsPerServing:55g total

½ cup kalamata olives ½ cup green olives
½ cup black olives ½ cup banana peppers – rings
2 ounces pimientos – (small jar)
½ cup mushrooms – cut into ½s1 cup italian salad dressing bottled
3 tablespoons lemon juice 1 teaspoon black pepper – freshly ground
2 cloves garlic – smashed 2 cups water
½ teaspoon salt
How to Prepare:
Use whole, pitted olives –or olive halves (not slices) depending on how you want
to use the mix. Banana peppers can be mild or hot -your choice. Drain and rinse all ingredients.
Bring water, salt and lemon juice to a boil. Add mushrooms and boil for 3 minutes. Drain well.
Warm salad dressing,garlic and pepper to a low simmer, then remove from heat and let cool while you
assemble the rest. In a gallon size zipper bag, place olives, mushrooms pimento and peppers.
When dressing has cooled slightly, pour into bag and seal. Marinate 2-3 days,
turning bag occasionally Drain or use with the dressing over salads.
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About Sourav

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