You are here

Mushroom Salad with Herb Vinaigrette

Healthycooking's picture
  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)

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: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1040 Calories from Fat 801

% Daily Value*

Total Fat 91 g139.3%

Saturated Fat 12.4 g62.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 316.8 mg13.2%

Total Carbohydrates 44 g14.6%

Dietary Fiber 7.4 g29.4%

Sugars 10.2 g

Protein 10 g20.2%

Vitamin A 541.2% Vitamin C 197.7%

Calcium 17.1% Iron 38.4%

*Based on a 2000 Calorie diet

Mushroom Salad With Herb Vinaigrette Recipe