COOKED MUSHROOM SALAD
This mushroom salad can be served cold or warm. I usually use button mushrooms because they are easily available year-round.
Provided by Nine
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.
Nutrition Facts : Calories 95 calories, Carbohydrate 8.6 g, Fat 4.2 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 53.3 mg, Sugar 3.9 g
POTATO SALAD WITH CURRIED MAYO
This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year's Day
Provided by Sara Buenfeld
Categories Buffet, Side dish, Snack
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
- While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
- Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
- Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
- To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.
Nutrition Facts : Calories 204 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.29 milligram of sodium
WARM MUSHROOM AND CHICORIES SALAD
This gorgeous jewel-toned salad can star on the holiday table or at an elevated lunch. Sturdy shiitake and oyster mushrooms are seared in a dry pan for a less oily finish and more robust flavor. They're tossed with bitter chicories, quick-pickled shallots, toasted hazelnuts, pomegranate arils, and anchovy paste-and the mild sweetness of white balsamic vinegar ties everything together in the vinaigrette.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Place nuts in a single layer on a rimmed baking sheet; toast until darkened slightly with a nutty aroma, 10 to 12 minutes. When cool enough to handle, coarsely chop.
- In a small bowl, combine shallots, vinegar, lemon juice, and 1 tablespoon water; season with salt and pepper. Heat a dry medium skillet over medium-high; add mushrooms and a pinch of salt. Cook, stirring a few times, until mushrooms are golden brown in places and a film forms on bottom of skillet, 5 to 7 minutes.
- Drizzle with 1 tablespoon oil and sprinkle evenly with brown sugar. Cook until mushrooms are caramelized and fragrant, about 1 minute. Transfer mixture to a large bowl; cover to keep warm.
- Return skillet to medium heat. Drain shallots, pouring shallot liquid into skillet, and set aside. Stir mustard, anchovies, and lemon zest into skillet to combine. Slowly whisk in remaining 1/4 cup oil and cook just to warm through, about 20 seconds.
- Transfer to bowl with mushroom mixture, along with chicories. Toss to evenly coat and season to taste. Top with pickled shallots, chopped hazelnuts, and pomegranate arils; serve.
CREAMY MAYO SEAFOOD SALAD
Make and share this Creamy Mayo Seafood Salad recipe from Food.com.
Provided by Roy B
Categories Low Cholesterol
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- add the imitation crab meat.
- add pepper,scallion and celery.
- add your mayo.
- then the juice of your lemon.
- salt to taste.
- serve cold.
Nutrition Facts : Calories 137.5, Fat 2.8, SaturatedFat 0.5, Cholesterol 23.7, Sodium 990.3, Carbohydrate 14.2, Fiber 0.6, Sugar 1, Protein 14
COLD MUSHROOM/CURRY MAYO SALAD
Categories Salad Mushroom Side Quick & Easy
Number Of Ingredients 6
Steps:
- Slice the mushrooms and blanche in the stock for about 1 minute Drain thoroughly In a large bowl mix Mayo, Curry powder and Soysauce to a smooth consistency Once mushrooms are cool add to this mixture. Just before serving add beansprouts and transfer to serving dish. This recipe has no measurements....use as much or as little of everything as you want
More about "cold mushroomcurry mayo salad food"
EASY PASTA SALAD WITH MAYO - THE SEASONED MOM
From theseasonedmom.com
Reviews 2Category Salad, Side DishCuisine AmericanTotal Time 2 hrs 30 mins
- Cook the pasta in a large pot of salted boiling water according to package instructions, adding the broccoli florets to the pot of boiling water during the final 30 seconds of cooking. Drain and rinse under cold water. Set aside to cool completely.
- In a large bowl, combine cooked pasta, broccoli, peas, red bell pepper, cucumber and green onion.
- In a separate small bowl, prepare the dressing by whisking together the mayonnaise, lemon juice, basil, garlic, sugar, ½ teaspoon of salt and ¼ teaspoon of pepper.
- Pour half of the dressing over the salad and gently toss to coat. Taste and season with additional salt and pepper, if necessary. Store the remaining dressing in an airtight container or jar in the refrigerator.
10 BEST COLD PASTA SALAD NO MAYO RECIPES | YUMMLY
From yummly.com
MUSHROOM SALAD WITH GARLIC AND MAYO - THE BOSSY …
From thebossykitchen.com
THE BEST MACARONI SALAD WITH A DELICIOUS CREAMY …
From cafedelites.com
40 VINTAGE SALADS YOU'LL FIND IN ANY CHURCH COOKBOOK
From southernliving.com
SALMON SALAD WITH MAYO - CLEAN EATING KITCHEN
From cleaneatingkitchen.com
10 BEST COLD PASTA SALAD MAYONNAISE RECIPES | YUMMLY
From yummly.com
EASY CURRIED RICE SALAD RECIPE - EFFORTLESS FOODIE
MARINATED MUSHROOM SALAD RECIPE – EASY MUSHROOMS RECIPE
From eatwell101.com
JAPANESE MACARONI SALAD マカロニサラダ • JUST ONE COOKBOOK
From justonecookbook.com
17 COLD SALAD RECIPES FOR A REFRESHING BITE
From seriouseats.com
61 COLD SALADS TO MAKE WHEN THE WEATHER GETS HOT
OLD-FASHIONED CUCUMBER SALAD WITH MAYONNAISE - HALF-SCRATCHED
From halfscratched.com
10 BEST COLD MUSHROOM SALAD RECIPES | YUMMLY
From yummly.com
MIXED VEGETABLE SALAD WITH MAYONNAISE RECIPES - YUMMLY
From yummly.com
SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY MUSHROOM CURRY - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
WARM CHICORY SALAD WITH MUSHROOMS RECIPE - MARJORIE TAYLOR
From foodandwine.com
MUSHROOM CURRY - SPICE UP THE CURRY
From spiceupthecurry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love