Mushroom Salad
Need a dairy free, lacto ovo vegetarian, and vegan salad? Mushroom Salad could be an awesome recipe to try. One portion of this dish contains around 21g of protein, 88g of fat, and a total of 1166 calories. For $3.43 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 1. Head to the store and pick up olive oil, carrot, lettuce leaves, and a few other things to make it today. 16 people have tried and liked this recipe. It is brought to you by Home Cooking Adventure. From preparation to the plate, this recipe takes roughly 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is awesome. Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream", Mushroom Vepudu – Mushroom Fry | Easy Mushroom s, and Mushroom Salad are very similar to this recipe.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
3 slices of bread
1 carrot
dried herbs (basil, oregano, cilantro, thyme, parsley), optional
1 clove garlic, crushed
1/2 green apple, sliced
salt and fresh ground pepper
1 tbsp hazelnuts
1 tsp shelled hemp seeds
5 lettuce leaves
soy sauce, light
1 big champignon mushroom, sliced
4 tbsp oil
1 tbsp olive oil
pepper
1 tbsp raw sunflower seeds
1 tsp sesame seeds
1 tomato, sliced
Equipment:
oven
bowl
baking sheet
spatula
peeler
Cooking instruction summary:
First prepare the bread croutons. Preheat the oven to 200 C (400 F). Cut or rip bread into bite-size cubes. Mix the oil in a bowl with salt and pepper. Add the herbs of your choice. Place the cubed bread into the bowl and mix with your hands. Arrange the bread cubes on a baking sheet in a single layer and place in the oven. Bake for about 5 minutes, toss with a spatula and bake for another 5 minutes until golden brown. They will be crispy but not too hard, perfect for a fresh salad.In a medium bowl, cut or rip the lettuce leaves into small pieces. Using the peeler, shred the carrot into long strips and add to salad. Add the tomato, apple and mushroom slices, garlic, hazelnuts and seeds and mix well.Mix the soy sauce, olive oil and pepper. Stir into the salad, let chill and serve with bread croutons.
Step by step:
1. First prepare the bread croutons. Preheat the oven to 200 C (400 F).
2. Cut or rip bread into bite-size cubes.
3. Mix the oil in a bowl with salt and pepper.
4. Add the herbs of your choice.
5. Place the cubed bread into the bowl and mix with your hands. Arrange the bread cubes on a baking sheet in a single layer and place in the oven.
6. Bake for about 5 minutes, toss with a spatula and bake for another 5 minutes until golden brown. They will be crispy but not too hard, perfect for a fresh salad.In a medium bowl, cut or rip the lettuce leaves into small pieces. Using the peeler, shred the carrot into long strips and add to salad.
7. Add the tomato, apple and mushroom slices, garlic, hazelnuts and seeds and mix well.
8. Mix the soy sauce, olive oil and pepper. Stir into the salad, let chill and serve with bread croutons.
Nutrition Information:
covered percent of daily need
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