Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
minutes. Serve with the mushroom salad.
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Add rainbow shells to 6 cups boiling water.
Cook 5 to 7 minutes or until tender.
Drain and rinse.
Add 6 ounces mushroom salad.
Pour 12 ounce bottle of Italian dressing over cooked shells.
Toss together.
Add other vegetables, cheese and pepperoni as desired.
ith radishes to asparagus. Toss salad gently.
In a small
ork in pan.
Make salad; Line crispy tortillas with romaine
nd sugar.
Arrange the salad leaves in a large serving
Wipe mushroom, trim stems and slice thinly.
00 degrees for 45 minutes Mushroom Salad Cut bread into 1/2
atter. Pour this over the mushroom mixture in the skillet, and
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Line salad bowl with Romaine leaves.
Into bowl tear lettuce into bite-size pieces (8 cups).
Add mushrooms.
Pour Garden Dressing over greens and toss.
Yields 6 to 8 servings.
Wipe mushrooms with a damp cloth.
Slice ends off each stem and cut into thick slices vertically.
Sprinkle with lemon juice.
Layer mushrooms and room temperature potatoes in a salad bowl.
Blend mustard powder, red wine vinegar and olive oil together until creamy.
Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad.
Add dollops of mayonnaise to the completed salad.
about 5 minutes. Add the mushroom stock and reduce 5 minutes
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mix together all dressing ingedients, adding curry sauce to taste.
Toss mushrooms in dressing and chill for 1 hour.
To serve, Place lettuce on 4 salad plates, and divide mushroom mixture among the salad plates . Serve with the whole wheat roll, and deli meats of your choice - so delicious!
dd vinegar, salt, pepper and salad oil to the hot florets
Mix all dressing ingredients together and refrigerate for flavors to develop.
Add mushrooms to dressing and toss to coat.
Refrigerate mushroom mixture for at least 30 minutes.
Just before serving, place spinach in a salad bowl with tomatoes and onions; add mushroom mixture and toss together.
Top with crumbled bacon.