Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti

When I tasted this salad at my daughter-in-law’s house, I knew after one bite that this one is for sharing; it was that easy and that good! This salad can be whipped together in exactly five minutes and is great as is, or when tweaked into a mushroom lettuce salad

SERVES 3–4

• 1 8-oz (225-g) box white mushrooms, peeled and sliced
• ½ red pepper, chopped
• ½ cup pecan halves
• 1 Tbsp mayonnaise
• 1 Tbsp brown sugar
• 1 Tbsp teriyaki sauce (see note)

Combine mushrooms with peppers and pecans. Mix remaining ingredients together in a small bowl and pour over salad; toss to combine. Allow to rest 15 minutes, then mix once again before serving.

Note: Any teriyaki sauce will do; if using a thick sauce, add a few drops of water and oil to thin out dressing a bit.

Variation: To increase your salad yield or create a new variation with the same amazing flavor, try the following: Double all of the salad ingredients and add an 8-oz (225-g) bag of romaine lettuce to the bowl. Toss well and enjoy!

(Originally featured in Family Table, Issue 795)