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Recipe by Estee Kafra

Mushroom Salad with Maple Vinaigrette

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Parve Parve
Medium Medium
8 Servings
Allergens

No Allergens specified

A wonderful combination of salad ingredients that will enhance any meal. You can add sliced grilled chicken and make it into an appetizer as well.

Ingredients

Main ingredients

  • 1 tablespoon oil

  • 1 red bell pepper, cut into thick strips and then squares

  • 2 cups cremini mushrooms, peeled and quartered

  • salt and pepper, to taste

  • 1 (16-oz./450-g.) bag Romaine lettuce or spinach leaves

  • 2 cups sugar snap peas, cut on the diagonal into strips

  • 1/2 cup salted and roasted corn nuts

  • 1/2 a red onion, thinly sliced

Dressing

Directions

Prepare the Salad

1.

Heat oil in a frying pan and sauté the peppers and mushrooms just until softening. Season with salt and black pepper.

2.

For the dressing, place all the dressing ingredients in a tightly sealed jar and shake vigorously before using.

3.

To serve, place the lettuce in a large salad bowl and top with sliced sugar snap peas and sautéed mushrooms and red peppers. Top with corn nuts and red onion. Pour the desired amount of dressing onto the salad immediately before serving.

Tips:

To add protein, simply shred some deli or chicken and mix it right in.

Notes:

For Shabbos meals, you can sauté the mushrooms and peppers in advance and refrigerate. 

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Mushroom Salad with Maple Vinaigrette

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bruchie Mintz
bruchie Mintz
6 years ago

Dressing? Is the dressing recipe correct? Only 1 T oil and 6T vinegar? That doesnt sound right…..

Question
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Cnooymow{shman
Cnooymow{shman
Reply to  bruchie Mintz
6 years ago

Hmmm. I will look into it.

Cnooymow{shman
Cnooymow{shman
Reply to  Cnooymow{shman
6 years ago

All fixed. Thanks for catching that Bruchie!

Toby
Toby
1 year ago

great salad recipe – i like to add avocado and less vinegar