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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

MUSHROOM SALAD WITH MAPLE VINAIGRETTE Recipe

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This recipe for MUSHROOM SALAD WITH MAPLE VINAIGRETTE is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon oil
1 red bell pepper, cut into thick strips and then squares
2 cups cremini mushrooms, peeled and quartered
salt and pepper, to taste
1 (16-oz./450-g.) bag Romaine lettuce or spinach leaves
2 cups sugar snap peas, cut on the diagonal into strips
1/2 cup salted and roasted corn nuts
1/2 a red onion, thinly sliced

Dressing:

1/2 cup light olive oil
6 tablespoons white distilled vinegar
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 and 1/2 teaspoons crushed fresh garlic or 1 and 1/2 cubes frozen garlic
pinch salt
Directions:
Directions:
Heat oil in a frying pan and sauté the peppers and mushrooms just until softening. Season with salt and black pepper.

For the dressing, place all the dressing ingredients in a tightly sealed jar and shake vigorously before using.

To serve, place the lettuce in a large salad bowl and top with sliced sugar snap peas and sautéed mushrooms and red peppers. Top with corn nuts and red onion. Pour the desired amount of dressing onto the salad immediately before serving.

 

 

 

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