MUSHROOM SALAD I RECIPE | ALLRECIPES
This is an easy chilled mushroom and vegetable salad with an Italian dressing. Use a light dressing and It's low-fat and great tasting!
Provided by Bonnie Hughey
Categories Salad Vegetable Salad Recipes
Total Time 20 minutes
Prep Time 20 minutes
Yield 7 servings
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mushrooms, celery, pimentos, onion, red bell pepper and green bell pepper.
- Add 1/2 to 1 cup dressing and mix well. Salt and pepper to taste and refrigerate until chilled. Toss well before serving.
Nutrition Facts : Calories 81.3 calories, CarbohydrateContent 9.9 g, CholesterolContent 3.8 mg, FatContent 4.4 g, FiberContent 2.5 g, ProteinContent 1.9 g, SaturatedFatContent 0.3 g, SodiumContent 1049.8 mg, SugarContent 6.4 g
COOKED MUSHROOM SALAD RECIPE | ALLRECIPES
This mushroom salad can be served cold or warm. I usually use button mushrooms because they are easily available year-round.
Provided by Nine
Categories Salad Vegetable Salad Recipes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.
Nutrition Facts : Calories 95 calories, CarbohydrateContent 8.6 g, FatContent 4.2 g, FiberContent 2.4 g, ProteinContent 7.2 g, SaturatedFatContent 0.6 g, SodiumContent 53.3 mg, SugarContent 3.9 g
More about "mushroom salads recipes recipes"
COOKED MUSHROOM SALAD RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 20 minutes
Category Salad, Vegetable Salad Recipes
Calories 95 calories per serving
- Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.
MUSHROOM SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Total Time 15 minutes
Category Lunch
Calories 126 calories per serving
- In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.
SAUTÉED MUSHROOM SALAD RECIPE | EATINGWELL
From eatingwell.com
Reviews 4
Total Time 25 minutes
Category Low-Calorie Mushroom Recipes
Calories 84.9 calories per serving
- Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE RECIPE ...
Reviews 4.8
Total Time 30 minutes
Category side-dish
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
MUSHROOM SALAD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 30 minutes
Category gluten-free, healthy, heart-healthy, low-calorie, low-carb, vegetarian, dinner, lunch, side dish
Calories 65 calories per serving
- From lemon(s), grate 1/2 teaspoon peel and squeeze 1/2 cup juice. In 4-quart saucepan, heat lemon peel and juice, 3 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to boiling on high. Reduce heat to medium and simmer 30 seconds. Stir in mushrooms, parsley, and chives. Transfer to large self-sealing plastic bag. Seal bag, pressing out excess air. Place bag in bowl and refrigerate 6 hours or overnight. Place sieve over large bowl; drain mushrooms over bowl (do not discard drained marinade). Discard garlic cloves; set mushrooms aside. Add remaining 1 tablespoon oil to marinade in bowl; whisk until blended. Add arugula and mixed greens; toss to combine. Serve mushrooms on greens. Garnish with additional snipped chives and Romano shavings.
ITALIAN MUSHROOM AND CELERY SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Calories 197 per serving
- Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.
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