Mushroom Salad
Food and prop styling by Janine Kaleisis | Photography by Hudi Greenberger
A wonderful combination that will enhance any meal. You can add sliced grilled chicken and make it into an appetizer as well.
INGREDIENTS
SERVES 8
- 1 Tbsp oil
- 1 red bell pepper cut into thick strips and then squares
- 2 cups cremini mushrooms peeled and quartered
- salt and pepper to taste
- 1 16-oz (450-g) bag Romaine lettuce or spinach leaves
- 2 cups sugar snap peas cut on the diagonal into strips
- ½ cup salted and roasted corn nuts
- ½ red onion thinly sliced
Dressing
- ½ cup light olive oil
- 6 Tbsp white vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp maple syrup
- 1½ tsp crushed fresh garlic
- pinch salt
PREPARATION
Heat oil in a frying pan and sauté the peppers and mushrooms just until softening. Season with salt and black pepper.
For the dressing place all the dressing ingredients in a tightly sealed jar and shake vigorously before using.
To serve place the lettuce in a large salad bowl and top with sliced sugar snap peas and sautéed mushrooms and red peppers. Top with corn nuts and red onion. Pour the desired amount of dressing onto the salad immediately before serving.
TipFor Shabbos meals you can sauté the mushrooms and peppers in advance and refrigerate.
Oops! We could not locate your form.
