The Raw Truth

Little Italy Salad

This rich and aromatic salad—a classic from the kitchen at The Raw Experience—makes a hearty side dish. You can also serve it on a bed of

greens and drizzle it with Italian Dressing. Marinated portobello mushrooms and sun-dried tomatoes lend a meaty flavor. The tomatoes and

black olives also give a nice color contrast. (Pictured here)

SERVES 4

½ cup dry-packed sun-dried tomatoes (golden if available)

1 large portobello mushroom, stemmed and cut into ½-inch pieces

2 tablespoons Bragg Liquid Aminos

1 small clove garlic, pressed

2 to 5 basil leaves, coarsely chopped

2 sprigs oregano, coarsely chopped

Juice of ½ lemon

¼ cup pitted olives, diced

2 tablespoons diced red bell pepper

2 tablespoons minced onion

2 tablespoons olive oil

Place the sun-dried tomatoes in a small bowl, cover with water, and soak for about 1 hour, or until soft. In another bowl, combine the portobello,
Braggs, garlic, basil, oregano, and lemon juice. Cover and marinate for at least 1 hour. Drain the sun-dried tomatoes and slice them into small
strips. In a separate bowl, combine the sun-dried tomatoes with the olives and bell pepper.
To keep their flavor from dominating, rinse the onions with water in a wire-mesh sieve. Drain the mushroom mixture, reserving the marinade for
other uses. Add the onions and the mushroom mixture to the bowl containing the sun-dried tomatoes. Add the olive oil and stir to combine. If
needed for additional flavor, add ¼ cup of the reserved marinade.