Kaleidoscope Mushroom Salad
Three kinds of greens make a beautiful presentation in this decadent first course.
- 4 oz (about 1 cup) blue cheese, crumbled
- 20 oz (about 6 cups) white button mushrooms, sliced
- 8 oz (about 3 cups) snow peas, cut diagonally in 1/4 inch strips
- 1 cup coarsely chopped watercress
- 1 cup diced red onion
- 1 cup corn kernels
- 1 1/2 cup diced pimientos
- 24 leaves radicchio lettuce
- 24 leaves Belgian endive
- 24 leaves Romaine lettuce (inner leaves)
- Basil Vinaigrette1/3 cup chopped fresh basil
- 2 Tbs Dijon mustard
- 1- 1/2 tsp seasoned salt
- 3/4 tsp lemon pepper or ground black pepper
- 1/3 cup white wine vinegar
- 1 Tbs fresh lemon juice
- In a large bowl marinate mushrooms in basil vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish.
- For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms. Serve as an appetizer or main dish.
- To make the vinaigrette, combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before using.
Calories from Fat 43 (33%)
(8%)Total Fat 5g
(14%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 16g
(21%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.