FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
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.
MUSHROOM SALAD
Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
BARLEY, CELERY ROOT AND MUSHROOM SALAD WITH SCALLION VINAIGRETTE
Provided by Melissa Clark
Categories salads and dressings
Time 1h30m
Yield 4 to 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spread the barley grains on a rimmed baking sheet and toast until fragrant and golden, 20 minutes.
- Increase oven temperature to 400 degrees. On a rimmed baking sheet, toss the celery root with 2 tablespoons oil, .25 teaspoon salt and pepper. On a separate baking sheet, toss the mushrooms with .25 cup oil, .5 teaspoon salt and pepper. Roast both, tossing occasionally, until golden and tender, 15 to 20 minutes for the mushrooms, and 30 to 40 minutes for the celery root. Transfer to a large bowl.
- Meanwhile, in a large pot, bring 10 cups water and 2 tablespoons salt to a boil. Add the barley and simmer until tender, 45 to 50 minutes; drain. Add to the mushrooms and celery root.
- In a small bowl, whisk the vinegar, scallions, celery leaves, .25 teaspoon salt and pepper. Whisk in 3 tablespoons oil. Toss the vinaigrette and diced celery stalk into the salad. Coarsely chop .25 cup parsley leaves and add to the salad. Toss in the remaining whole leaves, tearing larger leaves into smaller pieces. Taste and adjust seasonings, if necessary. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 528 milligrams, Sugar 2 grams
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