Prepare the Sautéed Mushroom Salad
Heat oil in a large skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms are browned on one side.
Turn the mushrooms and stir in shallots, red pepper, and garlic. Cook for five minutes or until shallots and pepper begin to soften.
Remove from heat and transfer mushroom mixture to a bowl. Stir in vinegar, sugar, salt, and pepper and mix until sugar is dissolved.
Divide salad greens among four serving plates.
Spoon mushroom mixture on top of greens and scatter scallions on top.
Serve immediately.
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So good, I hosted Friday night and served this salad. It was perfect because usually, you have to cut up all the vegetables before the meal or during. Instead, I put this on top of pre-cut lettuce in a bag that I checked Erev shabbos and served right then. The vegetables were cold because I kept them in the fridge. I recommend keeping the vegetable mixture out to serve warm. It was still delicious cold, but it would be better if it were warm.
If you buy pre-cut vegtables (lettuce, cabbage, etc.) with a reliable hecksher, you do not have to check them. (I live in Yerushalayim).
really good
This salad is easy to make, and delicious! It does say to serve immediately, but I made it a day before for lunch and had it cold, turned out to be perfect!!