Mushroom & Antipasto Salad
2/3 cup olive oil
1/3 cup freshly squeezed lemon juice
2 tsp Dijon mustard
400g button mushrooms, trimmed
200g marinated stuffed olives, chopped
200g semi-dried tomatoes, drained & chopped
200g char-grilled eggplant, chopped
1 cup basil leaves
3/4 cup honey roasted cashew nuts
Directions:
1. Combine the olive oil, lemon juice, mustard and salt and pepper in a large glass bowl, whisk until well combined. Add the mushrooms and stir to coat. Cover and refrigerate for 30-60 minutes to allow the mushrooms to absorb the dressing.2. 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.
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.