Sunday, 15 February 2015

Mushroom and Sun-dried Tomato Salad

A mushroom lover's dream. The flavours become more intense as this sits.

2 (10oz) cans whole button mushrooms, drained
1/2 cup jarred sun-dried tomatoes, julienne sliced
2 cloves garlic, minced
1/2 tablespoon dried oregano
1/4 teaspoon fresh ground pepper
1 bay leaf
1/2 tablespoon lime juice
1/4 cup olive oil

Place all ingredients together in bowl.
Mix well.
Let sit refrigerated for at least 2 hours before serving.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.  

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