Baby Greens and Mushroom Salad

Baby Greens and Mushroom Salad

 

 

Baby Greens and Mushroom Salad
 
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Nutrition Information
  • Serves: 4 servings
  • Serving size: 2 cups
Recipe from The Best 3-Ingredient Cookbook by Toby Amidor and published by Robert Rose Books, 2020. All Rights Reserved. Photo courtesy of Ashley Lima
Ingredients
  • 1 lb cremini (baby bella) mushrooms, sliced
  • 6 cups baby greens
  • 6 tbsp red wine vinaigrette
  • PANTRY ITEMS
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
Instructions
  1. Heat the olive oil in a medium skillet over medium heat. When the oil is shimmering, add the mushrooms and cook until they soften, about 7 minutes. Add the salt and pepper and toss to combine. Set aside and let the mushrooms cool for 10 minutes.
  2. In a large bowl, add the baby greens and cooled mushrooms.
  3. Before eating, toss with the red wine vinaigrette and serve.

 

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