I had just finished developing this recipe when my son and daughter-in-law had a baby. The kiddush was the perfect opportunity to test out this salad. I didn’t have to wait long to see reactions…. The first person who tried it said to the next, “Did you try this salad? It’s amazing.” Needless to say, there were no leftovers and I have a feeling this salad will become the all-new rage.
Teriyaki Mushroom Salad
- Cook & Prep: 10 m
- Serving: 8
Make the Mushrooms
In a 2-quart saucepan, heat one tablespoon olive oil and add quartered mushrooms, salt, and pepper. Sauté for five minutes, covered.
Add teriyaki sauce and stir. Raise heat to high and cook until all liquid is absorbed, about one minute. Remove from heat and allow to cool.
Assemble the Salad
Place all salad ingredients, including mushrooms, in a large bowl and toss.
Whisk together dressing ingredients and add to salad. Top with toasted sesame seeds and PopCorners.