Marinated Mushroom Olive Salad

This marinated mushroom olive salad can be served as a side salad or as an amazing appetizer salad. Either way, it will be a huge hit with your family and friends! Enjoy!

We combine mushrooms, two types of olives, and mozzarella pearls in a homemade zesty vinaigrette to make this delicious marinated mushroom olive salad! You can serve this as an appetizer or side salad. It makes a great quick snack too! And each serving comes in at just 2 net grams of carbs!

What kind of mushrooms and olives did you use for this salad?

I used cremini mushrooms for my salad. Cremini mushrooms are labeled as baby bella mushrooms as well. You can substitute white mushrooms in this recipe if you’d like. You could also use portabella mushrooms, but you’ll have to chop them into bite size pieces. Olives are an interesting food. Here’s your fun fact for the day! The color of an olive changes as it ripens. Green olives, if not picked, ripen to become black olives. You can use any olive or combination of olive for this salad. I chose green olives and Kalamata olives because I love the combination. The saltiness of the Kalamata olives adds to the flavor of this salad but not everyone loves them. You can use black olives, green olives, or even stuffed olives for a fun twist. Have you tried blue cheese, garlic, or jalapeno stuffed olives? If not, I think you should!😊

Let’s talk some of the other ingredients in this marinated mushroom olive salad!

I think you’ll love the fresh ingredients that really make this salad shine! We add some diced red pepper, finely diced red onion, and minced garlic cloves to add incredible color, flavor, and texture to our salad. Mozzarella pearls are such a fun addition to salads. They are quite tasty and quite adorable! The most common ratio for vinaigrette salad dressings is 3 parts oil to 1 part vinegar. For our vinaigrette, we combine 2 parts olive oil to 1-part red wine vinegar. I wanted this dressing to be a bit more tart since our other ingredients bring a strong salty and savory flavor to the salad. The fresh basil and parsley bring some awesome color and taste to our salad. This salad has such awesome flavor, we need only add some salt, pepper, and red pepper flakes for our seasonings.

How can I serve this marinated mushroom olive salad and are there any substitutions I can make?

This salad can be served as an appetizer or side salad. It also works well for a quick keto snack. There are numerous substitutions you can make for this salad. You can use any combination of mushrooms you’d like for this dish. You can also use your favorite olives or combination of olives for this salad. If you want to change up the cheeses, simply cube your favorite cheese and use it instead. If you choose to use dried herbs, remember to use one-third the amount. For this salad, if you use dried basil and parsley, you’ll want to use 2 teaspoons of each in place of the 2 tablespoons of fresh the recipe calls for. I recommend you taste your dishes and then add more salt and pepper if desired. Last, if you want more spice and heat to your salad, you can add more red pepper flakes.

Here are some more keto salads I think you’ll enjoy!

Keto Amish Broccoli Cauliflower Salad

Keto Antipasto Salad

Low Carb Taco Salad

Mexican Keto Chicken Salad

Helpful Hints:

*If you’d like more heat in your salad, you can add more red pepper flakes.

*For the best results, I recommend you let your salad set for at least 4 hours or overnight before serving.

Main Kitchen Equipment and Utensils:

• Mixing bowls
• Measuring spoons

Splash of Encouragement:

***Open my eyes, that I may see Wondrous things from Your law. Psalm 119:18***