Recipe by Chani Tawil

Portobello Mushroom Salad with Ginger Dressing

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Parve Parve
Easy Easy
5 Servings
Allergens

Contains

- Tree nuts - Egg

Ingredients

Salad

  • 2 red peppers, sliced

  • 2 large portobello mushrooms (or 1 box baby bella mushrooms), sliced

  • salt, to taste

  • prepared quinoa (recipe follows)

  • 1 bag romaine lettuce

  • 1 red onion, sliced

  • 1/2 cup honey-glazed pecans

Quinoa

  • 1/2 cup quinoa

  • 1 cup water

Dressing

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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(732) 901-5746

Portobello Mushroom Salad with Ginger Dressing

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brana
brana
1 year ago