Mushroom Salad with Maple Vinaigrette

 

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• Cooking and Prep: 25 m
• Serves: 8
• No Allergens

Start Cooking

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.

Note:

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

Tip:

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

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis