LEMONY MUSHROOM LETTUCE SALAD
Looking for a way to use up leftover mushrooms? This refreshing salad is topped with plenty of fresh "mushies" that have been marinated in a zesty lemon dressing. Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first six ingredients until blended., Place the mushrooms, celery and onions in a large bowl; drizzle with dressing and toss to coat. Cover and refrigerate until chilled., Divide lettuce among 12 salad plates or arrange on a platter; top with mushroom mixture. Sprinkle with paprika and garnish with parsley.
Nutrition Facts : Calories 87 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
LEMON-MUSHROOM SALAD
Make and share this Lemon-Mushroom Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using.
- Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours.
- Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates.
- Spoon some dressing over each salad; serve immediately.
Nutrition Facts : Calories 258.7, Fat 27.5, SaturatedFat 3.6, Sodium 196.7, Carbohydrate 3.5, Fiber 0.7, Sugar 1.6, Protein 1.9
CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
- Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
- Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.
ITALIAN MUSHROOM SALAD
Make and share this Italian Mushroom Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Shake together oil, vinegar, lemon juice, salt and pepper.
- Pour over very thinly sliced mushrooms.
- Toss lightly until mushrooms are thoroughly coated.
- Cover and refrigerate at least 1 to 2 hours, or overnight if preferred.
- To serve, place drained mushrooms on lettuce, endive, or watercress.
- Garnish with green onion, chives, or anchovies.
ROASTED MUSHROOM SALAD
Don't expect conventional nutrients from mushrooms, but they have hidden anti-cancer activity and may stimulate immune function, research finds. Add red pepper's vitamin C, olive oil's good fat, and the antioxidants in basil and garlic for a very healthful salad.
Provided by Ben S.
Categories Salad Vegetable Salad Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.
- Whisk together dressing ingredients; toss into mushroom mixture.
- Place lettuce on 4 salad plates and spoon mushroom mixture on top.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 8.1 g, Fat 15 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 9 mg, Sugar 4 g
MUSHROOM, RADISH, AND BIBB LETTUCE SALAD WITH AVOCADO DRESSING
Steps:
- Make dressing:
- Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.
- Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing.
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