Roasted Mushroom Salad recipe

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Ingredients

1 pound white button mushrooms, halved or quartered
1 tablespoon olive oil
1 teaspoon lemon juice
¾ cup finely chopped red bell pepper
½ cup fresh basil or mint leaves, torn
¼ cup pine nuts, toasted
4 leaves Boston lettuce
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar or lemon juice
1 large garlic clove, crushed
Salt, to taste

Nutrition Info

179.5 calories
carbohydrate: 8.1 g
cholesterol: : -
fat: 15 g
fiber: 2.3 g
protein: 6.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 9 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.

  2. Whisk together dressing ingredients, toss into mushroom mixture.

  3. Place lettuce on 4 salad plates and spoon mushroom mixture on top.

Recipe Yield

4 servings

Recipe Note

Don't expect conventional nutrients from mushrooms, but they have hidden anti-cancer activity and may stimulate immune function, research finds. Add red pepper's vitamin C, olive oil's good fat, and the antioxidants in basil and garlic for a very healthful salad.

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