Best Lemony Mushroom Lettuce Salad Recipes

VEGAN MUSHROOM SALAD

Vegan Mushroom Salad image

This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat.

Provided by chefcs

Categories Salad Vegetable Salad Recipes

Time 4h10m

Yield 65

Number Of Ingredients 7

Ingredients

2 cups vegetable oil, or more to taste
1 cup lemon juice, or more to taste
2 bunches curly-leaf parsley, roughly chopped
¼ cup salt
8 cloves garlic, chopped
2 tablespoons ground black pepper
5 pounds whole fresh mushrooms, thinly sliced

Steps:

Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 1.8 g, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 3 mg, Sugar 0.7 g

MUSHROOM CAESAR SALAD

Mushroom Caesar Salad image

Provided by Lorraine Vassalo

Categories Salad Food Processor Fish Leafy Green Mushroom No-Cook Lunch Parmesan Bon Appétit Canada Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup fresh lemon juice
4 anchovy fillets
2 large garlic cloves
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish
1 teaspoon Worcestershire sauce
2 dashes of hot pepper sauce (such as Tabasco)
3/4 cup olive oil
1/2 pound mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
2 cups purchased garlic-flavored croutons
1/2 cup grated Parmesan cheese

Steps:

Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.

WILD ABOUT YOU SALAD: WILD MUSHROOM SALAD WITH THYME AND HEART OF ROMAINE

Wild About You Salad: Wild Mushroom Salad with Thyme and Heart of Romaine image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 crimini mushroom caps, very thinly sliced
6 shiitake mushrooms, very thinly sliced
1/2 cup oyster mushrooms, very thinly sliced
1 shallot, very thinly sliced
2 to 3 tablespoons chopped flat-leaf parsley, chopped -- a handful
1/2 lemon, juiced
2 teaspoons red wine vinegar -- a sprinkle
2 tablespoons chopped fresh thyme leaves, 5 or 6 sprigs
Salt and pepper
1/2 heart romaine lettuce, shredded
2 tablespoons extra-virgin olive oil, eyeball it

Steps:

Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes. Combine with shredded romaine and dress with evoo. Adjust seasonings and divide among 2 plates.

LEMON-MUSHROOM SALAD

Lemon-Mushroom Salad image

Make and share this Lemon-Mushroom Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lemon, juice of
1/2 cup vegetable oil
1/3 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon dried oregano, crumbled
1/3 teaspoon salt
1/8 teaspoon garlic powder
1/2 lb fresh mushrooms, sliced
butter lettuce

Steps:

Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using.
Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours.
Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates.
Spoon some dressing over each salad; serve immediately.

Nutrition Facts : Calories 258.7, Fat 27.5, SaturatedFat 3.6, Sodium 196.7, Carbohydrate 3.5, Fiber 0.7, Sugar 1.6, Protein 1.9

RADISH AND MUSHROOM SALAD WITH PARSLEY

Radish and Mushroom Salad with Parsley image

Categories Salad Dairy Leafy Green Herb Mushroom Vegetable Vegetarian Quick & Easy Low Sodium Wheat/Gluten-Free Radish Summer Sour Cream Parsley Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

2 1/2 tablespoons vegetable oil
2 tablespoons sour cream
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley leaves
10 radishes, sliced thin
6 medium white mushrooms, sliced thin
4 Boston lettuce leaves

Steps:

In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.

FRESH MUSHROOM AND PARSLEY SALAD

Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 6m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

Steps:

In a medium salad bowl, mix together the mushrooms and parsley.
In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.