SIMPLE MARINATED MUSHROOM SALAD
Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 176 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
- Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
TOMATO AND MUSHROOM SALAD
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
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
BYRDHOUSE MARINATED TOMATOES AND MUSHROOMS
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
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
FUSILLI WITH FRESH TOMATOES AND MUSHROOMS
Fusilli with Fresh Tomatoes and Mushrooms and delicious, healthy fresh pasta dish. Fast and easy, the perfect dinner pasta
Provided by Rosemary Molloy
Categories Pasta
Time 30m
Number Of Ingredients 11
Steps:
- In a large pan add oil, garlic, mushrooms, parsley, oregano, salt, hot pepper flakes and water. Cook on medium low heat, stirring occasionally (so mushrooms don't burn), continue to cook for a couple of minutes until water has evaporated and mushrooms are tender (we like our mushrooms a little bit browned so continue to cook a couple of minutes extra if you like them that way also). Gently mix in the tomatoes and basil and cook until tomatoes are tender and thickened (approximately 10 minutes). Toss with cooked pasta. Serve immediately. Enjoy!
Nutrition Facts : Calories 486 kcal, ServingSize 1 serving
CHUNKY MUSHROOM AND TOMATO SALAD
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
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.
SUPER EASY TOMATO, MUSHROOM, SPINACH SALAD
Provided by Oh Snap! Let's Eat!
Number Of Ingredients 6
Steps:
- In a small bowl, add the garlic (optional), olive oil, and the balsamic vinegar and then mix it well to make dressing. The amount really depends on how much dressing you want on your salad, but the ratio should be about 2:3 for olive oil to balsamic vinegar. I usually just eye it. In a Large Bowl, add the spinach, tomatoes, and mushrooms. Add the dressing to the salad, and enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 36 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 80 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD
Crisp romaine topped with warm roasted vegetables makes this a wonderful salad. Most people are used to the "standard" salad with chilled vegetables and a dressing. This really just just gives a new taste to salads. A great twist on classic salad ingredients. And please feel free to add local fresh ingredients. Zuchinni, summer squash, asparagus, beans, or any local fresh ingredients of your choice.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
- Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
- Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
- Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
- Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.
Nutrition Facts : Calories 276.2, Fat 23, SaturatedFat 3.2, Sodium 396.8, Carbohydrate 17.4, Fiber 6.1, Sugar 8.7, Protein 4.7
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.
ROASTED TOMATO AND MUSHROOM PASTA SALAD
Roasted Tomato and Mushroom Pasta Salad is an easy pasta salad recipe for your next summer picnic or potluck. The fresh and unique flavors from the cherry tomatoes, mushrooms, oregano, and Parmesan with the penne or bowtie pasta salad to make one delightful side.
Provided by BHG Test Kitchen
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Arrange mushrooms and tomato halves, cut sides up, in the prepared pan. Sprinkle with garlic and oregano. Drizzle with 1 tablespoon olive oil. Roast, uncovered, for 20 to 25 minutes or until tomatoes are soft and skins begin to split and mushrooms are light brown.
- Meanwhile, cook pasta according to package directions, lightly salting the pasta water; drain. In a large bowl whisk together 2 tablespoons olive oil, vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
- To pasta mixture, add tomato-mushroom mixture and any drippings from the pan, beans, and basil. Toss to combine. Serve at room temperature on four serving plates. Top salads with shaved Parmesan.
Nutrition Facts : Calories 264 kcal, Carbohydrate 35 g, Cholesterol 6 mg, Protein 13 g, SaturatedFat 3 g, Sodium 271 mg, Sugar 2 g, Fat 10 g, UnsaturatedFat 7 g
ROASTED MUSHROOM AND TOMATO SALAD: A SIMPLE SALAD TO ENJOY
Roasted Mushroom and Tomato Salad From Seduction in the Kitchen
Provided by Deanna @SeductionInTheKitchen.com
Categories Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Arrange on a plate the sliced tomatoes.
- In between the tomato slices, add a cucumber slice. The plate should look like it alternating a tomato and cucumber slices.
- In a sauce pan, heat up the olive oil. Add the mushrooms, and start to roast them for about 2 minutes.
- Next add the minced garlic, continue roasting for about next one to two minutes. Take the mushrooms off the heat.
- Spoon the mushroom mixture over the tomato and cucumbers.
- Sprinkle the shallots over everything.
- Last drizzle the bleu cheese dressing over everything.
- Serve it up and ENJOY!
Nutrition Facts : Calories 230 calories
WARM MUSHROOM SALAD STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.
- Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.
- Divide the warm salad among the 4 tomato halves and serve.
ITALIAN MUSHROOM AND CELERY SALAD
Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there's something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.
Provided by Martha Rose Shulman
Time 5m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 309 milligrams, Sugar 2 grams
GRILLED MUSHROOM, TOMATO AND BASIL SALAD
With summer coming here in Aus. I want to start to eat more salads but I want healthy variety (not just the regular tomato, lettuce, cucumber thingy) - found this great little recipe book from the Women's Weekly called Simply Salads, so posting recipes here to keep and try.
Provided by ImPat
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine mushrooms, tomato, oil, vinegar and garlic in a medium bowl.
- Cook mushrooms and tomatoes on heated oil grill plate (or grill on the b-b-q until browned lightly and heated through.
- Meanwhile, make balsamic vinaogrette - put ingredients into screw top jar, put on lid and shake well.
- Divide mushrooms among plates; top with tomato and basil and drizzle with vinaigrette.
Nutrition Facts : Calories 218.2, Fat 20.7, SaturatedFat 2.9, Sodium 10.1, Carbohydrate 7.6, Fiber 2, Sugar 4.7, Protein 2.5
CHERRY TOMATO AND MUSHROOM SALAD
Yield serves 8-10
Number Of Ingredients 6
Steps:
- Cut the cherry tomatoes in half. Halve any particularly large mushrooms. In a glass jar with a tight lid, combine the oil, vinegar, salad dressing mix, and pepper to taste. Combine the tomatoes and mushrooms in a salad bowl; pour on the dressing, and toss.
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