Fresh Mushroom Yogurt Sundried Tomato Salad

Fresh Mushroom Yogurt Sundried Tomato Salad

Comments: Serve over fresh lettuce or spinach leaves.
Servings: 4
Ingredients Preparation

1 [8-ounce / 227-g] package fresh button mushrooms
2 tablespoons [30 mL] lemon juice
1 clove garlic, minced
1 tablespoon [15 mL] hot mustard
5 tablespoons [75 mL] plain yogurt
2 tablespoons [30 mL] mayonnaise
2 tablespoons [30 mL] heavy whipping cream [35%]
2 tablespoons [30 mL] freshly chopped Italian [flat] parsley
2 tablespoons [30 mL] really finely chopped sundried tomato
Salt and pepper, to taste



Wipe then thinly slice mushrooms; set aside.
Sprinkle mushroom slices with lemon juice to prevent darkening.
Mix in minced garlic.
Into a salad bowl, mix together hot mustard, yogurt, mayonnaise, cream, freshly chopped Italian parsley and really finely chopped sundried tomato.
Well mix together all the ingredients; delicately mix in reserved mushroom slices mixture.
Salt and pepper salad.
Refrigerate until ready to serve.