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Epicurious

Cherry Tomato and Mushroom Salad

Recipe information

  • Yield

    serves 8-10

Ingredients

1 pound cherry tomatoes
1 pound fresh mushrooms
1/4 cup vegetable oil
1/2 cup cider vinegar
One 0.7-ounce package Italian salad dressing mix
Coarsely ground black pepper

Preparation

  1. Cut the cherry tomatoes in half. Halve any particularly large mushrooms. In a glass jar with a tight lid, combine the oil, vinegar, salad dressing mix, and pepper to taste. Combine the tomatoes and mushrooms in a salad bowl; pour on the dressing, and toss.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsSaladSouthernAmericanCherry TomatoTomatoVegetableMushroomSideLunchDinnerNut FreeDairy FreeGluten FreeVegetarianVeganEasyQuick30 Minutes or Less5 Ingredients or FewerNo-CookCookbooks
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