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.
ack into the glaze to warm and coat them.
Mound
minutes. Serve with the mushroom salad.
To make dressing, whisk together ingredients in a bowl. Set aside.
In a separate bowl, combine salad greens, cucumber, red onion, pepper, mint and cilantro.
Preheat a grill or grill pan on high. Cook lamb for 3-4 minutes each side or until cooked to taste. Allow to rest, covered, for 5 minutes. Slice and toss with salad and dressing to serve.
an until they are just warm, but no longer hot - otherwise
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
hrough.
For the potato salad, cook the potato slices on
Set aside.
For salmon salad, bring 4 cups water to
Arrange greens on 4 salad plates.
Heat oil in a skillet over medium-high heat.
Add mushrooms, shallots and garlic.
Cook and stir 3 to 5 minutes, or until mushrooms are tender.
Stir in chives, lemon juice, vinegar and sugar.
Simmer for a few seconds until very hot.
Spoon over salad greens.
Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.
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.
nd sugar.
Arrange the salad leaves in a large serving
Slice red onion.
Remove stems from shiitakes and clean.
Combine oils, vinegar, garlic, scallion, salt, and pepper and mix.
Add sliced onions and shiitakes into marinade and mix.
Allow to sit out at room temperature for at least 1/2 an hour.
Allow grill to heat to medium-high heat.
Grill mushrooms until there are grill marks and they are soft.
Grill the onions until tender and starting to caramelize.
Place back in bowl with marinade and toss.
Serve warm.
00 degrees for 45 minutes Mushroom Salad Cut bread into 1/2
atter. Pour this over the mushroom mixture in the skillet, and
ith radishes to asparagus. Toss salad gently.
In a small
ork in pan.
Make salad; Line crispy tortillas with romaine
n lightly.
This salad is best served warm.
- See more
Add to the spinach.
Warm the oil in a saute
Wipe mushroom, trim stems and slice thinly.
wo to toast.
Spread warm mushroom mixture over toasts and sprinkle