Hearty mushroom salad bowl
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh mushrooms or |
| 2 | cans | (6-8 oz ea. sliced |
| Muchrooms) | ||
| 1 | pounds | ( 2cups) diced boiled ham |
| 3 | cups | Cliced cooked potatoes |
| (chilled) | ||
| 1 | pack | (10 oz) frozen peas |
| (cooked & chilled) | ||
| ¾ | cup | Olive oil or salad oil |
| ½ | cup | Sliced scallions |
| ¼ | cup | Vinegar |
| 1 | teaspoon | Basil leaves, crumbled |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Ground cumin seed |
Directions
INGREDIENTS
Rinse, pat dry and slice fresh muchrooms or drain canned mushrooms.
In a large salad bowl arrange clusters of mushrooms, ham, potatoes, peas and scallions. Mix remaining ingredients. Pour over salad, toss gently. Serve on lettuce lined platter if desired.
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