Portobello Mushroom Salad With Ginger Dressing

This is one of my favorite salads, and the ginger dressing is soooo good! You can save extras (or make more!) to use as a dip for breaded chicken or fish.

Directions

Roast the Peppers and Mushrooms

1. Preheat oven to 450 degrees Fahrenheit. Lay peppers and mushrooms on a baking tray, sprinkle with salt, and roast for 15 minutes.

Prepare the Quinoa

1. Meanwhile, in a small pot, combine the quinoa with water. Bring to a boil, cover, and simmer about 15 minutes, or until water evaporates.

Prepare the Dressing

1. To prepare dressing, in a food processor, combine all ingredients. Blend until smooth.

To Serve

1. Place lettuce in a large bowl. Top with roasted peppers and mushrooms, cooked quinoa, and sliced red onion. Drizzle with the dressing, toss, and sprinkle on pecans.

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Recipe tags

Anti-inflammatory Chani Tawil Ginger dressing Kosher for passover Lettuce Nuts Pecans Pesach Portabella Portabello Portobella Portobello Purple onions Quinoa Teen