Mushroom Hazelnut Salad Recipe

Mushroom Hazelnut Salad it is simply yumlogical. The red wine vinegar with honey gives the Mushroom Hazelnut Salad a two dimensional taste.


Difficulty LevelEasyHealth IndexHealthy
CourseInterest Group


 Olive oil5 Tablespoon
 Balsamic vinegar/Red wine vinegar1 Tablespoon
 Chopped fresh tarragon/1 teaspoon dried tarragon1 Tablespoon
 Garlic2 Clove (10 gm), chopped
 Honey1⁄4 Teaspoon
 Mushrooms8 Ounce, sliced
 Baby lettuce6 Cup (96 tbs) (Mixed)
 Chopped hazelnuts1⁄3 Cup (5.33 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1100 Calories from Fat 892

% Daily Value*

Total Fat 101 g155.2%

Saturated Fat 12.5 g62.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 547.2 mg22.8%

Total Carbohydrates 39 g12.9%

Dietary Fiber 14.1 g56.4%

Sugars 12 g

Protein 19 g39%

Vitamin A 12.6% Vitamin C 25.6%

Calcium 26.9% Iron 40.9%

*Based on a 2000 Calorie diet


Combine 4 tablespoons oil, vinegar, tarragon, garlic and honey in small bowl; whisk until blended.
Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Heat remaining 1 tablespoon oil in heavy medium skillet over medium high heat.
Add mushrooms and saute until wilted, about 5 minutes.
Place lettuces in large bowl.
Toss with half of dressing.
Divide among plates.
Spoon mushrooms atop salads.
Drizzle remaining dressing over.
Garnish with hazelnuts.