• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 cups yellow and red cherry tomatoes
  • 1 small onion
  • 1 medium green bell pepper
  • 5 Fresh basil leaves
  • 2 sprigs fresh oregano
  • 3 tablespoons mayonnaise
  • ½ tablespoon lemon juice
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • 1 clove of garlic, minced
  • 1 anchovy, mashed into a paste (optional)
  • Salt and black pepper to taste

Have a kitchen full of summer’s bountiful harvest such as tomatoes, bell peppers, and herbs? Let the FunGuy give a bit of fresh inspiration with this colorful salad!

Not only is this a breeze to toss together, but there’s even a quick two-minute (tops!) recipe for a creamy caesar dressing to complete this colorful dish. 

It’s almost as simple as nature intended.

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Cut the mushrooms into quarters on a cutting board. Rinse the tomatoes and bell pepper. Cut the tomatoes into halves and remove the stem and seeds from the pepper before slicing thinly. Cut the pepper strips into 1 inch long pieces. Peel the onion, cut it in half and then thinly slice it. Add the tomatoes, pepper, and onion to the bowl with the mushrooms. Wash the herbs well, remove any stems, and pat them dry with paper towels before adding them to the bowl as well. 
  2. In another bowl whisk together mayonnaise, lemon juice, Worcestershire sauce, mustard, garlic, and mashed anchovy until smooth and creamy. Taste and season with salt and black pepper as needed. 
  3. Pour the caesar dressing over the tomatoes and mushrooms and toss well to coat. 
  4. Serve immediately or refrigerate until ready to serve!

Have a Fun meal!