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Mushroom Salad With Herb Vinaigrette

Healthycooking's picture
Ingredients
  Red leaf lettuce head/Part lettuce and part tender young spinach 1⁄2 , torn into bite size pieces to make 4 cups
  Croutons 1 Cup (16 tbs)
  Sliced mushrooms 2 Cup (32 tbs)
  Vegetable oil 1 Tablespoon
  White wine 2 Tablespoon
  Chopped sweet onion 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
For vinaigrette
  Olive oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Chopped fresh herbs 2 Tablespoon (Choose At Least 2 From Marjoram, Oregano, Thyme, Tarragon, Basil And Parsley)
Directions

In a large skillet, sweat the mushrooms in the oil and wine until they are tender.
Combine the mushrooms, onion, and red pepper in a salad bowl.
Combine the vinaigrette ingredients in a small jar.
Shake the dressing well and pour it over the vegetables.
Toss them with the dressing.
Put the lettuce and croutons on top, but don't toss the salad again until just ready to serve.
The unmixed lettuce and croutons will stay crisp.
Refrigerate the salad until needed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Interest: 
Healthy

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