Salad and Salad Dressing Recipes
Sautéed Mushroom Salad
Fresh mushrooms and other veggies with a savory dressing on a bed of spring greens.
Yield: 4 servings
Ingredients
- 2 tablespoons chives, fresh, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic, minced
- 1 cup red pepper, diced
- 1 cup shallot or onion, thinly sliced
- 1 pound white button or crimini mushrooms, trimmed and quartered
- 1 tablespoon olive oil
- 8 cups spring mix (assorted baby salad greens)
Instructions
- Divide spring mix among 4 serving plates; set aside.
- Heat oil in a large nonstick skillet over medium high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.
- Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
- Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved.
- Spoon mushroom mixture on top of greens and scatter fresh chives on top.
- Serve immediately.
Nutrition
Per serving: Iron 100 cal Calcium 0g Vitamin C 0% DV Vitamin A 0g Protein 0g Sugars 3% DV Dietary Fiber 0.5g Dietary Fiber 6% DV Total Carbohydrates 4g Total Carbohydrates 35 cal Sodium 100 cal Sodium 0g Cholesterol 0% DV Cholesterol 0g Trans Fat 0 g Saturated Fat 3% DV Saturated Fat 0.5g Total Fat 6% DV Total Fat 4g Calories from Fat 35 cal Calories 100 cal
Attribution
Recipe and photo used with permission from:
The Mushroom Council