Ingredients
2-1/2 quarts water3 tablespoons lemon juice3 pounds small fresh mushrooms2 medium carrots, sliced2 celery ribs, sliced1/2 medium green pepper, chopped1 small onion, chopped1 tablespoon minced fresh parsley1/2 cup sliced pimiento-stuffed olives1 can (2-1/4 ounces) sliced ripe olives, drainedDRESSING:1/2 cup prepared Italian salad dressing1/2 cup red or white wine vinegar1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon dried oregano
Preparation
In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool.
Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.
