Enoki Mushroom and Antipasto Salad
15 minutes
Delicious, healthy and easy to prepare enoki mushroom and antipasto salad.
1 person made this
Ingredients
Serves: 4
- 2/3 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 200g Woolworths (2 x 100g) enoki mushrooms, bases trimmed (remove approx 4 cm)
- salt and pepper, to taste
- 150g marinated stuffed olives, chopped
- 150g semi-dried tomatoes, drained and chopped
- 150g char-grilled eggplant, chopped
- 2/3 cup basil leaves
- 1/2 cup honey roasted cashew nuts
Directions
Preparation:15min ›
Ready in:15min
- Combine the olive oil, lemon juice and salt and pepper in a large glass bowl then whisk until well combined. Add the mushrooms and stir to coat.
- 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.
- Now you're ready to serve!
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.
