GARDEN SALAD WITH BREADED MUSHROOMS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Main ingredients:
2 (9-oz./255-g.) bags romaine lettuce or spring mix
2 containers grape tomatoes
1 red onion, sliced thinly
1 cup slivered almonds, toasted
1 cup onion-and-garlic-flavored croutons
Breaded Mushrooms:
1 (10-oz./280-g.) box baby bella or button mushrooms (look for smaller mushrooms)
3 eggs
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Cornflake Crumbs
Dressing:
1 cup Mayonnaise
1 tablespoon yellow mustard
2–3 cloves garlic, crushed or 2-3 cubes Frozen Garlic
3 tablespoons lemon juice
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
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Directions: |
Directions:Make the Breaded Mushrooms
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Line a baking sheet with Baking Parchment Paper and spray well with cooking spray.
Rinse mushrooms and pat dry. Prepare three bowls. Whisk eggs in one bowl and set aside. Mix flour and spices in the second bowl and set aside. Pour cornflake crumbs into the third bowl. Dredge the mushrooms in flour, then dip in egg, then coat completely with cornflake crumbs.
Lay breaded mushrooms on the greased baking sheet without crowding them. Spray very well with cooking spray. Bake 12–15 minutes until golden, turning once. Remove from oven and allow to cool.
Combine all salad ingredients in a large bowl. Combine dressing ingredients separately. Dress and toss the salad right before serving. |
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