Facebook0Twitter0Pinterest0 Dressing: 3 Tbsp (15 mL) canola oil 2 Tbsp (30 mL) balsamic vinegar 1 tsp (5 mL) oregano 1 clove garlic, minced salt and freshly ground pepper to taste Salad: 2 cups (500 mL) sliced fresh mushrooms, 1 cup each white and crimini 1 can (19 oz/540 mL) Bean Medley, drained, rinsed 1 Peak of the Market red bell pepper, seeded, cut into chunks 2 cups (500 mL) Peak of the Market broccoli florets (blanched 1 minute) 2 Tbsp (30 mL) chopped fresh parsley 1/2 cup (125 mL) crumbled feta cheese Directions In small bowl whisk together all dressing ingredients (make ahead: refrigerate in an airtight container for up to 2 days). In large bowl, place mushrooms, beans, red pepper, broccoli, parsley and feta cheese. Pour dressing over. Toss lightly to coat. Let stand 10 minutes before serving. Top with additional feta cheese just before serving, if desired. Pairs well with Wente Morning Fog Chardonnay Facebook0Twitter0Pinterest0 Found Under: Salads / SidesMushrooms30 min or less Leave a Review Cancel reply You must Register or Login to post a comment.