Mushroom and Pepper Salad Recipe

Name: Mushroom and Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet red pepper, about 1/2 pound; 1 large sweet green pepper, about 1/2 pound; 3/4 cup celery cut crosswise into quarter-inch pieces; 1/4 pound mushrooms, thinly sliced, about 2 cups; 2 unblemished large endive; 1/4 cup chopped scallions; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 3 tablepsoons olive oil; 1/4 teaspoon sugar

Servings: persons

1
Cut away the outer core of each pepper.
2
Bring enough water to the boil in a saucepan to cover the peppers when added.
3
Add the peppers and cook about two minutes, no longer.
4
Remove the peppers but leave the water in the saucepan.
5
Using a paring knife, pull off the skin of the red pepper.
6
The green pepper will not skin properly.
7
Cut the peppers lengthwise into quarters.
8
Remove any veins and seeds.
9
Cut the quartered peppers into quarter-inch crosswise strips.
10
Add the celery to the boiling water and let simmer about 30 seconds.
11
Drain.
12
Trim off the base of the endive.
13
Cut the endive crosswise into quarter-inch thick pieces.
14
Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
15
Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar.
16
Beat well with a wire whisk.
17
Pour the sauce over the mushroom mixture.
18
Toss and serve.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large sweet red pepper, about 1/2 pound, 1 large sweet green pepper, about 1/2 pound, 3/4 cup celery cut crosswise into quarter-inch pieces, 1/4 pound mushrooms, thinly sliced, about 2 cups, and more.

Yes, Mushroom and Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mushroom and Pepper Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions