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
- 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)
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