Mushroom Salad with Herb Vinaigrette Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Leaf lettuce | 4 Cup (16 tbs) | |
| Croutons | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Vegetable oil | 1 Tablespoon | |
| White wine | 2 Tablespoon | |
| 1/2 cup chopped sweet onion | ||
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Olive oil | 1/3 Cup (16 tbs) (For the vinaigrette:) | |
| Red wine vinegar | 2 Tablespoon (For the vinaigrette:) | |
| Dijon Mustard | 1 Teaspoon (For the vinaigrette:) | |
| Black pepper | 1/4 Teaspoon (For the vinaigrette:) | |
| Sugar | 1/4 Teaspoon (For the vinaigrette:) | |
| 2 tablespoons chopped fresh herbs: choose at least 2 from marjoram, oregano, thyme, tarragon, basil, and parsley | ||
Directions
In a large skillet, sweat the mushrooms in the oil and wine until they are tender.
Combine the mushrooms, onion, and red pepper in a salad bowl.
Combine the vinaigrette ingredients in a small jar.
Shake the dressing well and pour it over the vegetables.
Toss them with the dressing.
Put the lettuce and croutons on top, but don't toss the salad again until just ready to serve.
The unmixed lettuce and croutons will stay crisp.
Refrigerate the salad until needed.
Combine the mushrooms, onion, and red pepper in a salad bowl.
Combine the vinaigrette ingredients in a small jar.
Shake the dressing well and pour it over the vegetables.
Toss them with the dressing.
Put the lettuce and croutons on top, but don't toss the salad again until just ready to serve.
The unmixed lettuce and croutons will stay crisp.
Refrigerate the salad until needed.
Chef
