Mushroom, Tomato and Capsicum (Bell Pepper) Salad

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Mushroom, Tomato and Capsicum (Bell Pepper) Salad

 

 

1/4 cup balsamic vinegar

1 lemon, juiced

2 tablespoons (8 tsp) extra-virgin olive oil

500 g (17 1/2 oz) cup mushrooms, sliced

4 small roma tomatoes, cut into wedges

1 yellow capsicum (bell pepper), halved, thinly sliced

salt and pepper, to taste

 

8 slices crusty GF bread, toasted

100 g (3 1/2 oz) baby spinach, to serve

 

 

1. Place vinegar, 2 tablespoons (8 tsp) lemon juice, oil and mushrooms

in a large bowl. Toss to combine. Cover and set aside, stirring

occasionally, for 1 hour or until mushrooms have absorbed dressing.

 

2. Add tomatoes and capsicum (bell pepper) to mushroom mixture. Season

with salt and pepper. Toss to combine.

 

3 Top toasted GF bread with mushroom salad. Serve with baby spinach.

 

 

Serves 4.