Access the complete Recipe Index
Access the SaladShooter® Recipe Index

Mushroom Antipasto Salad

  • 1/2 pound medium-size mushrooms, stems removed
  • 2 or 3 tablespoons lemon juice
  • 1 medium red or green pepper, seeded and cleaned
  • 1 small red onion
  • 3 ounces provolone cheese
  • 3 tablespoons olive oil
  • Salt and pepper

Fit mushrooms loosely into SaladShooter® electric slicer/shredder food chamber. Using Slicing Cone, slice mushrooms into mixing bowl. Spoon lemon juice over mushrooms and toss. Cut green or red pepper to fit easily and loosely into food chamber. Using Slicing Cone, slice peppers into bowl with mushrooms. Remove outer skin of onion and cut to fit in food chamber; slice into bowl with other ingredients. Cut cheese to fit easily and loosely into food chamber. Using Shredding Cone, shred cheese into bowl with mushrooms and peppers. Toss salad with olive oil and season with salt and pepper.
Makes about 4 cups

Home of world famous Presto® Pressure Cookers, Pressure Canners and innovative Electric Appliances.

Welcome, Guest


Log In

Shopping Cart
0 items

Featured Recipe: Summer Vegetable Frittata


home | site map | products | parts & service | special offers |
instruction manuals | pressure cooking | canning | recipes | company history | proxy/10-K/10-Q | Proposition 65 |
financial info | inventor info | dealer resources | school program | your account | ordering info | careers |
shipping info | privacy policy | purchase history | view cart | checkout | email