1 (10 ounce) can Italian-style diced tomatoes
1 carrot
2 (3.5 ounce) cans sliced mushrooms
3 stalks celery with liquid
1/2 cup chopped onion
6 ounces whole mushrooms
3 black olives
1 tablespoon butter, softened
1 tablespoon chopped fresh parsley
5 green onions, garnish
Season tomatoes with salt and pepper then cut into chunks. Brown with oil.
Cut the carrots, mushrooms, celery and onions into thin strips. Season with salt and pepper, then divide the mushroom mixture into three parts.
Pour half of this into a large bowl, add olive oil and stir to coat.
Lightly spoon vegetable mixture over the carrots, mushrooms, celery and onions. Sprinkle with half of the mushrooms and olive oil coating. Layer with the ricotta cheese, black olives and parsley. Repeat layers with remaining cream mixture and cheese. Move midway through the salad to a serving bowl, or spoon into a bowl over a serving dish.
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