Curried Tomato And Mushroom Salad Food

MARINATED CURRY TOMATOES AND MUSHROOMS

Marinated Curry Tomatoes and Mushrooms image

Make and share this Marinated Curry Tomatoes and Mushrooms recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

fresh small button mushroom (any amount)
3 -4 tablespoons green onions, chopped
5 large tomatoes, sliced
1 teaspoon curry powder
2 teaspoons sugar (or to taste)
1/2 cup salad oil
1/4 cup white vinegar
2 crushed fresh garlic cloves (or to taste)
chopped fresh parsley (optional and to taste)
salt and pepper

Steps:

In a bowl, combine all marinade ingredients in a jar (adjusting to suit taste) and shake well to combine.
Pour over the veggies; toss to combine.
Cover and chill for a minumum of 3 hours.

Nutrition Facts : Calories 296.2, Fat 27.5, SaturatedFat 3.9, Sodium 13.9, Carbohydrate 12.3, Fiber 3, Sugar 8.3, Protein 2.2

ONE-POT MUSHROOM & POTATO CURRY

One-pot mushroom & potato curry image

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

Ingredients

1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve

Steps:

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium

CURRIED CRAB MEAT AND MUSHROOM SALAD

Curried Crab Meat and Mushroom Salad image

Categories Salad Mushroom No-Cook Quick & Easy Crab Curry Gourmet

Yield Serves 8

Number Of Ingredients 7

Ingredients

3/4 cup mayonnaise
4 teaspoons curry powder, or to taste
2 teaspoons minced fresh tarragon, or to taste, plus tarragon sprigs for garnish
1 1/2 pounds king crab meat, picked over
1/2 pound small white mushrooms, sliced thin
4 tablespoons fresh lemon juice
6 ribs of celery, cut into matchsticks and soaked in a bowl of ice and cold water for about 20 minutes

Steps:

In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.

TOMATO AND MUSHROOM SALAD

Tomato and Mushroom Salad image

This is a really quick salad to make when you're in a hurry or just need to make something simple to take to a luncheon.

Provided by southernbaglady

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 4

Ingredients

2 (12 ounce) packages button mushrooms, halved
2 pints cherry tomatoes
1 (8 ounce) bottle Italian-style salad dressing
2 tablespoons chopped fresh parsley

Steps:

Mix mushrooms, cherry tomatoes, and salad dressing in a large bowl until well coated; sprinkle with parsley. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 115.2 calories, Carbohydrate 9.2 g, Fat 8.4 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 468.8 mg, Sugar 3.7 g

CURRIED MUSHROOM SALAD

Curried Mushroom Salad image

Another great mushroom salad with the great taste of curry - Fantastic served with crusty bread, and meats of your choice -

Provided by Chef mariajane

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb button mushroom, sliced
6 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon tomato puree
2 teaspoons lemon juice
salt and pepper
1 -2 teaspoon concentrated curry sauce
lettuce leaf
4 crusty rolls, whole wheat

Steps:

Mix together all dressing ingedients, adding curry sauce to taste.
Toss mushrooms in dressing and chill for 1 hour.
To serve, Place lettuce on 4 salad plates, and divide mushroom mixture among the salad plates . Serve with the whole wheat roll, and deli meats of your choice - so delicious!

Nutrition Facts : Calories 292, Fat 11.5, SaturatedFat 2.3, Cholesterol 8.4, Sodium 476.1, Carbohydrate 39.6, Fiber 2.5, Sugar 4.4, Protein 9.6

CHUNKY MUSHROOM AND TOMATO SALAD

Chunky Mushroom and Tomato Salad image

We have family get-togethers frequently throughout the year, and I'm always looking for a new dish to take along. This super salad has become my trademark.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

6 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh mushrooms, quartered
16 cherry tomatoes, halved
3 tablespoons minced chives
2 tablespoons sesame seeds, toasted

Steps:

In a large bowl, whisk together oil, lemon juice, salt and pepper. Add mushrooms; toss to coat. Chill for at least 1 hour. Just before serving, stir in tomatoes and chives; sprinkle with sesame seeds.

Nutrition Facts : Calories 124 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BYRDHOUSE MARINATED TOMATOES AND MUSHROOMS

Byrdhouse Marinated Tomatoes and Mushrooms image

This is a dish I put together for my son, Jordan, who is a huge fan of both tomatoes and mushrooms. The flavors keep blending together, so it is great the day you make it and even better the following day.

Provided by SunnyByrd

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 3h25m

Yield 8

Number Of Ingredients 9

Ingredients

¼ cup balsamic vinegar
⅓ cup vegetable oil
1 ½ teaspoons white sugar
½ teaspoon salt
½ teaspoon ground black pepper
12 ounces cherry tomatoes, halved
1 (8 ounce) package fresh mushrooms
2 green onions, sliced
½ cup chopped fresh basil

Steps:

Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 5.3 g, Fat 9.4 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 153.3 mg, Sugar 2.4 g

CURRIED TOMATO AND MUSHROOM SALAD

CURRIED TOMATO AND MUSHROOM SALAD image

Categories Salad Mushroom Tomato Side Fourth of July Picnic Low Carb

Yield 6 servings

Number Of Ingredients 16

Ingredients

SALAD
5 large ripe tomatoes - cut into 1/4-inch-thick slices
1 cup thinly sliced large white mushrooms
3 green onions - thinly sliced
DRESSING
1/4 cup pure white vinegar
1-1/2 teaspoons brown sugar
1 tablespoon very finely minced lemongrass - white and pale green parts only
1/3 cup canola oil
2-3 teaspoons curry powder
1 large clove garlic - finely minced or grated
2 tablespoons finely minced fresh cilantro
sea salt and fresh ground pepper to taste
GARNISH
snipped fresh chives
fine lemon zest

Steps:

Using a 10-inch ceramic quiche pan or deep-dish glass pie plate, arrange tomato slices in an overlapping circular/spiral fashion. Tuck some of the sliced mushrooms between tomatoes and scatter the remaining on top. Sprinkle green onions evenly over the top. Set aside. Pour vinegar into a small saucepan, stir in brown sugar and bring to a boil over medium-high heat. Remove from heat, mix in lemongrass, cover and let steep until cooled to room temperature. Using a fine sieve, strain vinegar into a small bowl and discard lemongrass. Whisk the remaining dressing ingredients (except cilantro) into the vinegar until well blended. Gently stir in cilantro. Pour dressing over tomatoes. Cover with plastic wrap and refrigerate 2-3 hours. Just before serving, cut a small slit in the plastic wrap at pan edge, carefully tilt pan and partially drain off dressing. Sprinkle with chives and lemon zest and serve. NOTE: - on occasion, I have used red and yellow cherry or grape tomatoes cut in half instead of sliced tomatoes and simply served in a clear glass salad bowl however, not as attractive - if you have access to heirloom tomatoes in a variety of shapes, sizes and colours, this salad has a real wow factor due to the jewel box effect and luscious flavours - for a tasty change, I have subbed Thai or holy basil (when available) for the cilantro

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