Lemon Mushroom Salad Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Ingredients
| Mushrooms | 1/2 pound, sliced | |
| Water | 1/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon, squeezed | |
| Vegetable oil - 2 tablespoons plus 1/2 teaspoon | ||
| Dijon Mustard | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Dried tarragon | 1/4 Teaspoon | |
| Lemon - 1 small, cut into 4 slices | ||
| Lettuce leaves - as required | ||
| Tomato - 1 medium, cut into 8 slices | ||
Directions
MAKING
1) In a large shallow container, add the mushrooms.
2) In a small bowl, combine next 5 ingredients by adding water.
3) Use a wire whisk to stir the liquid mixture.
4) Drizzle the mixture over mushrooms.
5) Toss lightly and place the lemon slices on top.
6) Cover the container and place inside refrigerator to marinate for 4 hours.
7) Occasionally stir the mixture.
8) Drain the mushrooms, by reserving marinade and lemon slices.
SERVING
9) Line the salad plates with lettuce leaves and serve 1/2 cup mushrooms on top. Drizzle with 1 tablespoon reserved marinade on each salad. Garnish the salad with 2 tomato slices and 1 reserved lemon slice, just before serving.
1) In a large shallow container, add the mushrooms.
2) In a small bowl, combine next 5 ingredients by adding water.
3) Use a wire whisk to stir the liquid mixture.
4) Drizzle the mixture over mushrooms.
5) Toss lightly and place the lemon slices on top.
6) Cover the container and place inside refrigerator to marinate for 4 hours.
7) Occasionally stir the mixture.
8) Drain the mushrooms, by reserving marinade and lemon slices.
SERVING
9) Line the salad plates with lettuce leaves and serve 1/2 cup mushrooms on top. Drizzle with 1 tablespoon reserved marinade on each salad. Garnish the salad with 2 tomato slices and 1 reserved lemon slice, just before serving.
Chef
