In a large saucepan, bring water and lemon juice to a boil.
Add mushrooms and cook 3 minutes, stirring occasionally.
Drain; cool.
Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley, and olives.
Combine all dressing ingredients in a small bowl or a jar with tight-fitting lid; shake or mix well.
Pour over salad.
Cover and refrigerate overnight.
Ingredients:
2 1/2 quarts water
3 tablespoons lemon juice
3 lbs small fresh mushrooms
2 carrots, sliced
2 celery ribs, sliced
1/2 medium green bell peppers, chopped
1 small onions, chopped
1 tablespoon minced fresh parsley
1/2 cup sliced pimento stuffed olives
1 (2 1/4 ounce) cans sliced ripe olives, drained
1/2 cup prepared Italian salad dressing
1/2 cup red wine vinegar or 1/2 cup white wine vinegar
1 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
Steps/Methods:
In a large saucepan, bring water and lemon juice to a boil.
Add mushrooms and cook 3 minutes, stirring occasionally.
Drain; cool.
Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley, and olives.
Combine all dressing ingredients in a small bowl or a jar with tight-fitting lid; shake or mix well.
Pour over salad.
Cover and refrigerate overnight.
