MUSHROOM SALAD WITH MAPLE VINAIGRETTE
FOR THANKSGIVING
INGREDIENTS
- 1 T Oil
- 1 Red bell pepper (cut into thick strips) (then squares)
- 2 C Mushrooms (cremini) (peeled & quartered)
- Salt & Pepper (to taste )
- 16-oz. Romaine lettuce (Bag) or (spinach leaves )
- 2 C Sugar snap peas (cut on the diagonal into strip)
- 1/2 C Salted & roasted corn nuts
- 1/2 Onion (red) (thinly sliced)
Dressing - 1/2 C Olive Oil
- 6 T Vinegar (white distilled)
- 2 T Mustard (Dijon)
- 2 T Maple syrup
- 1 & 1/2 t Garlic (fresh or frozen) (crushed)
DIRECTIONS
- 1. Heat oil in a frying pan & sauté the peppers & mushrooms just until softening.
- 2. Season with salt & black pepper.
- 3. For the dressing, place all the dressing ingredients in a tightly sealed jar & shake
vigorously before using. - 4. To serve, place the lettuce in a large salad bowl & top with sliced sugar snap peas & sautéed mushrooms & red peppers.
- 5. Top with corn nuts & red onion.
- 6. Pour the desired amount of dressing onto the salad immediately before serving.
Copyright © 2012-2019 KosherWoman.com
All rights reserved.