SAVORY MARINATED MUSHROOM SALAD
Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.
Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
MUSHROOM SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.
WARM ROASTED MUSHROOM AND FETA SALAD
This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will catch all the juices. You can use mixed Asian greens for this dish or choose your own selection.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the salad, preheat the oven to 350 degrees F.
- Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
- Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
- To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
- Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.
ASPARAGUS AND MUSHROOM SALAD
Served with a Pomegranate Vinaigrette - just yummy! Recipe courtesy of Chef Zov, Chef of the Year by Governor of California (see Chef's notes in recipe) I'm trying to cook more of the foods that I've shied away from over the years. My B-I-L's grilled asparagus got me back on this wonderful vegetable.
Provided by Southern Lady
Categories Vegetable
Time 38m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pomegranate Vinaigrette.
- Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
- Gradually whisk in the oil.
- Season the dressing to taste with more salt and black pepper.
- SALAD.
- Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
- Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
- Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
- Drain the asparagus and pat completely dry.
- Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
- Enclose the peppers in a plastic bag until cool enough to handle.
- Peel, seed and slice the peppers into 1/4-inch-wide strips.
- Pat the peppers dry to remove any excess liquid.
- Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes.
- Reduce the heat to medium and add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
- Transfer the mushrooms to a large bowl and cool to room temperature.
- Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
- Cover and refrigerate until the salad is cold.
- Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
- Mound the salad on a platter. Sprinkle with the basil and serve.
- NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.
Nutrition Facts : Calories 205.2, Fat 15.8, SaturatedFat 4.1, Cholesterol 10.2, Sodium 252.2, Carbohydrate 14.6, Fiber 4.7, Sugar 5.2, Protein 4.9
VEGETARIAN GARDEN VEGETABLE SALAD WITH MUSHROOMS
Make and share this Vegetarian Garden Vegetable Salad With Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, stir together all ingredients.
- Add the vinaigrette and toss.
- Cover and refrigerate for 30 minutes to 2 hours.
- Toss again just before serving.
Nutrition Facts : Calories 130.9, Fat 0.9, SaturatedFat 0.1, Sodium 28.1, Carbohydrate 28.8, Fiber 5.9, Sugar 5, Protein 5.9
MUSHROOM VEGGIE SALAD
Make and share this Mushroom Veggie Salad recipe from Food.com.
Provided by ReeLani
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine mushrooms, peppers, beans, celery and 1/4 cup of cheese.
- Add dressing and parsley and toss to coat well, then stir in parsley.
- Serve topped with remaining cheese.
- Serve as is or over salad greens or mixed with 5 cups of cooked pasta.
Nutrition Facts : Calories 298.7, Fat 11.7, SaturatedFat 2.9, Cholesterol 7.3, Sodium 1085.3, Carbohydrate 35.2, Fiber 10.9, Sugar 3.9, Protein 15.9
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