Mushroom Salad Recipe
Today's mushroom salad recipe is the ideal choice for holidays. This delicacy is quick to make and packs a punch with its intense flavors.
Servings: 4 servings
- 12 oz cremini mushrooms chopped
- 1 tbsp olive oil divided
- 1/2 tbsp unsalted butter
- 2 oz red onion sliced
- 2 oz yellow onion sliced
- 1/4 tsp salt
- 1 tsp lemon juice
- 1/4 tsp ground black pepper
- 4 oz arugula
- 1 oz walnuts chopped
- 1 oz feta cheese crumbled
- 2 tbsp parsley chopped
Sauté the veggie mix: Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add mushrooms, yellow onion, red onion, butter, and salt. Sauté for 10 minutes until the mushrooms turn golden.
Transfer the veggie mix into a sieve over a bowl to catch the sautéing juice. Save the juice for later.
Make the dressing: Whisk together the sautéing juice, 1/2 tablespoon of olive oil, lemon juice, and ground black pepper until well combined.
Plate up: Arrange a bed of arugula on each serving plate. Place the veggie mix on top, then sprinkle with chopped walnuts, feta cheese, and parsley.
Pour the dressing over. Toss the salad if desired. Enjoy.
Serving: 1serving | Calories: 140kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 242mg | Potassium: 577mg | Fiber: 2g | Sugar: 4g | Vitamin A: 844IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 1mg