Mushroom Salad with Maple Vinaigrette

Estee Kafra Recipe By
  • Cooking and Prep: 25 m
  • Serves: 8
  • No Allergens

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 (14)

Main ingredients

Dressing

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

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  • bruchie Mintz

    Mushroom Salad with Maple Vinaigrette

    Dressing?

    Is the dressing recipe correct? Only 1 T oil and 6T vinegar? That doesnt sound right.....
    Posted by bruchiemintz |July 28, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Hmmm. I will look into it.
    Posted by Chaiaadmin|July 28, 2017
    Chaia Frishman  - Kosher.com Admin
    All fixed. Thanks for catching that Bruchie!
    Posted by Chaiaadmin|August 2, 2017
    0
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  • bruchie Mintz

    Mushroom Salad with Maple Vinaigrette

    Dressing?

    Is the dressing recipe correct? Only 1 T oil and 6T vinegar? That doesnt sound right.....
    Posted by bruchiemintz |July 28, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Hmmm. I will look into it.
    Posted by Chaiaadmin|July 28, 2017
    Chaia Frishman  - Kosher.com Admin
    All fixed. Thanks for catching that Bruchie!
    Posted by Chaiaadmin|August 2, 2017
    0

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