MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
MARINATED MUSHROOMS WITH RED BELL PEPPERS
This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.
Provided by NONA
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g
GRILLED MUSHROOM SALAD WITH PECAN VINAIGRETTE
Steps:
- Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.
- Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.
- Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.
MUSHROOM AND RED PEPPER SALAD, CHIVE VINAIGRETTE
It's important to let this BBQ friendly salad sit for at least 1 hr so the flavors will combine. This recipe will easily double. Cook time is stand time.
Provided by Annacia
Categories Peppers
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- CHIVE VINAGRETTE:.
- In lg bowl wisk together all vinagrette ingredients.
- SALAD:.
- Clean and halve mushrooms, add to bowl with vinagrette.
- Add red pepper, cheese and parsley.
- Toss to coat and let stand for 1 hour.
- MAKE AHEAD:.
- Make, cover and chill for up to 24 hours.
Nutrition Facts : Calories 198.8, Fat 17.4, SaturatedFat 4.1, Cholesterol 11, Sodium 488.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.6, Protein 7
FRESH CHIVE VINAIGRETTE
Provided by Melissa Hamilton
Categories Salad Garlic Quick & Easy Lunch Salad Dressing Vinegar Chive Lettuce Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1/4 cup
Number Of Ingredients 7
Steps:
- Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat.
BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE
The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew, crunchy cucumbers, juicy tomatoes, and fragrant mint.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
- In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.
ROASTED PEPPER MUSHROOM SALAD
This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RED PEPPER VINAIGRETTE
This is a Andrew Weil,MD recipe. This version has no oil making it extremely low in calories, but don't worry, it's very high in flavor!
Provided by Happy Harry 2
Categories Peppers
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a blender.
- Blend until thoroughly mixed.
CHIVE-BLOSSOM SALAD WITH MUSHROOMS
Provided by Moira Hodgson
Categories quick, salads and dressings, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Wipe the dirt off the mushrooms with paper towels. Slice the mushrooms and arrange them on a serving platter. Sprinkle the oil over the top (because the mushrooms absorb oil like a sponge, you may find it easier to brush them with the oil so that it is more evenly distributed).
- Sprinkle the mushrooms with blossoms and chives and season with salt and pepper.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 2 grams
MUSHROOM AND PEPPER SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut away the outer core of each pepper.
- Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
- Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
- Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
- Add the celery to the boiling water and let simmer about 30 seconds. Drain.
- Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
- Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
- Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 4 grams
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