How To make Mushroom Salad
1/2 md Iceberg lettuce;
1/2 lg Bostom lettuce;
1 lg Cucumber;
1/2 lb Green beans;
1/2 lb Mushrooms;
1/4 c Lo-cal french dressing
Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans;
cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly covered container. Store in referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms stems to 1/4" of cap. Cut mushrooms if discolored.) Cut mushrooms in thin slices. Just before serving, carefully pat greens, cucumber, and dry on towel. Place in wooden bowl; cover with French Dressing. Toss to lightly coat all ingredients with dressing. Top with mushrooms. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master
How To make Mushroom Salad's Videos
Garlic Mushrooms
Buttery Garlic Mushrooms with a flavour twist! The herb garlic butter sauce is so good, you'll be serving these mushrooms with everything! FULL RECIPE:
Healthy and Easy Mushroom Salad Recipe!
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healthy mushroom salad recipe
INGREDIENTS:
1) 400 gram pickled mushrooms
2) 2 cucumbers
3) 2 peppers
4) Parsley
5) 350 gram canned corn
6) Salt
7) Pepper
8) Olive oil
Warm Winter Mushroom Salad | Recipe | Fresh & Simple
The best dishes are the ones which let the produce sing! And this warm mushroom salad is no exception, made with fresh herbs, greens and a variety of mushrooms, topped with a zingy Asian dressing.
There's nothing quite like the satisfaction you get from making a dish using produce grown in your own garden. Bodhi owner Heaven Leigh picks greens and edible flowers from her own backyard, to make a fresh mushroom salad with an Asian-style dressing perfect for winter.
INGREDIENTS
For dressing:
80ml rice wine vinegar
80g brown sugar
1 small red chilli, roughly chopped
1½ tbsp light soy sauce
10ml sesame oil
1 tbsp fresh ginger minced
For salad:
150g king oyster mushrooms
5 pieces fresh shiitake mushrooms
2 tbsp vegan butter
1 tbsp light soy sauce
1 tbsp lemon juice
150g mixed lettuce leaves from your Vegepod garden (washed and cut into bit size)
3 medium red radish (thinly sliced)
200g Roma tomato (halved)
2 tbsp fresh mint (picked)
2 tbsp fresh coriander (picked)
1 avocado diced
Garnish:
100g mixed nuts and seeds
Handful of edible flowers
METHOD
For dressing:
1. Mix all ingredients in a cooking pot, bring to the boil.
2. Remove from heat and let cool.
For salad:
1. Remove the king oyster mushroom ends and cut in bite size pieces.
2. Remove and discard the stems from the shiitake mushroom and cut the tops into thin slices.
3. Heat the butter in a frying pan over medium heat.
4. Add the mushrooms, soy, lemon juice and pepper. Sauté for approx 2 minutes over medium heat.
5. Add your mixed lettuce, radish, Roma tomato, coriander, mint and avocado in a salad mixing bowl, pour Asian dressing to taste and toss.
6. Add your sautéed mushrooms on top and garnish with seeds, nuts and edible flowers to serve.
Mushroom Salad Recipe|Weightloss salad for breakfast /Lunch/Dinner
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Press i card for Best and Easy Broccoli Salad
MUSHROOM SALAD
Ingredients
1) 250 gm mushroom
2) Red/yellow bell pepper
3) carrot
4) Green beans
5) onions
6) salt and black pepper as per taste
7)Oregano /Italian Seasoning
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Mushroom Salad Recipe | Garlic Mushroom | Dish & Devour
Mushroom Salad Recipe | Garlic Mushroom | Dish & Devour
Ingredients:
Crimini Mushroom 10
Shiitake Mushroom 10
Olive Oil 1 tbsp
Frozen Peas 1/2 cup
Cubed Onion 1/2 cup
For Dressing:
Lemon Juice 2 tbsp
Garlice Clove 1
Olive Oil 1 tbsp
Honey 1 tbsp
Dijon Mustard 1/2 tsp
For Salad:
Baby Spinach
Baby Arugula
Baked Mushrooms
Fresh Parsley
Dressing
Parmesan Cheese
Pine Nuts
Salt
Black Pepper
#mushroomsalad #garlicmushroom #vegan #dishanddevour
Warm Mushroom Salad Recipe
#Vidyascooking #Warmmushroomsalad #Buttonmushrooms
This warm mushroom salad is a meal on it's own. We can also pair the salad with a soup or sandwich. I liked the juicy taste and flavor from mushroom combined with crunchy greens a lot. If you like cheese then top the salad with any cheese of your choice it is excellent. Recipe Blog Link:
Warm Mushroom Salad Recipe
Ingredients:
300 Grams Button Mushrooms
40 Grams Ice Berg Lettuce
40 Grams Baby Butterhead Lettuce
40 Grams Rocket Leaves
1 1/2 Cups Bell Peppers
1/2 Lime
1 1/2 Tbsp Pepper Powder
1 1/2 Tbsp Paprika Powder
1 Tsp Salt
2 Tbsp Oil
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