Mushroom-Olive-Tomato Salad

Chanie Nayman Recipe By
  • Cooking and Prep: 30 m
  • Serves: 4
  • Contains:

Every cook needs a collection of lettuce based salads, as well as what I like to refer to as “marinated salads” — the kind you can make on Thursday, and almost forget about until Shabbos morning. My favorite part of these salads is that I can throw it on top of lettuce for lunch on Sunday or Monday. Add a cubed avocado, and call it a day!

Ingredients (16)

Salad

Dressing

Start Cooking

Roast the Mushrooms

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Place mushrooms on a Gefen Easy Baking Parchment-lined baking sheet. Combine sesame oil, vinegar, soy sauce, olive oil, and garlic in a small bowl.

  3. Coat mushrooms with the mixture and roast for 20 minutes. Remove from oven and set aside, reserving all pan drippings.

Assemble the Salad

  1. Toss together the tomatoes, hearts of palm, scallions, olives, and mushrooms with the pan drippings.

  2. Combine dressing ingredients in a separate bowl and add to the salad. Garnish with sesame seeds.

Credits

Photography: Moishie Wulliger

Food Styling: Renee Muller

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  • yocheved ringer

    Mushroom-Olive-Tomato Salad

    Salad Prep

    How long before can I assemble the salad with the dressing?
    Posted by byringer |August 30, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    It should marinate well. Probably half an hour?
    Posted by Chaiaadmin|August 30, 2018
    0
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  • yocheved ringer

    Mushroom-Olive-Tomato Salad

    Salad Prep

    How long before can I assemble the salad with the dressing?
    Posted by byringer |August 30, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    It should marinate well. Probably half an hour?
    Posted by Chaiaadmin|August 30, 2018
    0

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