Quick Vidalia Onion, Mushroom and Parsley Salad

This salad is all about simplicity and highlights the wonderful sweetness of these onions. Try to get the slices really thin-the texture and flavor will be especially delicate.
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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
  • Nutrition Info
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1 Vidalia onion, peeled (about 6 ounces)

3 cups white button mushrooms (about 8 ounces), sliced thinly, ends trimmed

1 cup fresh parsley leaves

Juice of 1 lemon (about 3 tablespoons)

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper


  1. Halve the onion and slice as thinly and evenly as you can, no thicker than 1/8 inch. (A mandoline works well for this, but you can do it with a sharp knife and some patience.) Add the onions, mushroom slices and parsley to a large bowl.
  2. In a small bowl, whisk the lemon juice and olive oil. Ladle the dressing over the salad and toss to combine. Season with salt and pepper.

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