Posts Tagged ‘Salad’

Tri-Color Pasta and Portabella Salad

Meaty mushrooms bring satisfying flavor to the pasta salad – a light, quick and easy meal.

Servings: 6-8

Serving Size: 1 cup prepared recipe

Ingredients

1 13-ounce box of thin spaghetti * I recommend whole wheat for additional health benefits
6 ounces portabella mushrooms, roughly chopped
1 large red pepper, thinly sliced
1 large yellow pepper, thinly sliced
1 large orange pepper, thinly sliced
1 small white onion, diced
Olive oil
Salt and pepper to taste
1/2 cup Pecorino Romano grated cheese
Roughly two handfuls of fresh arugula

Dressing

4 ounces white wine vinegar
1 ounce olive oil
1 chopped garlic clove
1/2 teaspoon dried mustard powder
1/8 teaspoon cayenne pepper
Dash of dried oregano

Directions

Prepare/boil your pasta and drain. Set aside. To prevent the pasta from sticking, drizzle a bit of olive oil over spaghetti, and toss.

Whisk together all of the ingredients for the dressing, and set aside.

Pour a tablespoon of olive oil into a sauté pan. Once heated, add all of the peppers, half of the diced onion, and all of the mushrooms. Continue to toss in pan until the onions are just softened. Make sure not to overcook as you want the peppers to still be a bit crunchy. Season with salt and pepper.

Once the vegetables are ready, combine both the pasta and the vegetables in a serving bowl. Toss in the arugula and the other half of the onion. I like a bit of crunch in my pasta salads, which is why I only cook half of the onion and add the other half in raw.

Finally, drizzle your dressing over the salad and toss to combine, making sure to scoop to the bottom to pick up any mushrooms that may have fallen! You wouldn’t want to miss out.

Nutrition Facts

Calories: 290; Total Fat: 6g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 260mg; Protein: 14g; Total Carbohydrate: 50g; Dietary Fiber: 9g

Grilled Mushroom Cobb Salad

Meaty portabella mushrooms top this vegetarian cobb salad, perfect for lunch or as a hearty side salad.

Preparation Time:  5 minutes

Cooking Time:  10 minutes

Yield:  4 servings

Serving Size: 1 portabella mushroom and 1 hardboiled egg on prepared salad

Ingredients

2  tablespoons olive oil
Salt and pepper to taste
1  red bell pepper, cut in 2-inch pieces
4  Portabella mushrooms, sliced
4  cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
4 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

Directions

Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.

Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Nutrition Facts:

Calories: 330; Total Fat: 25g; Saturated Fat: 8g; Cholesterol: 235mg; Sodium: 620mg; Protein: 16g; Carbohydrate: 12g; Dietary Fiber: 3g

Farmers Market Mushroom Salad

Combine fresh ingredients to make a tasty dish perfect for hot summer days or nights.

Preparation Time:  10 minutes

Cooking Time:  10 minutes

Yield:  6-8 servings

Serving Size: 1 1/2 cups prepared

Ingredients

3 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 cup zucchini, chopped
2 cups fresh corn kernels, cut from the cob
2 cups cooked brown rice
1 tablespoon fresh lemon juice
2  bell peppers of varying colors, diced
1/2 cup fresh thyme leaves or 1 tablespoon dried
Salt and pepper to taste
2 beefsteak tomatoes, sliced
1/2 cup arugula

Directions

Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.

Sauté zucchini for about five minutes, adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five minutes to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.

Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.

Nutrition Facts:

Calories: 150; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: Omg; Sodium: 15mg; Protein: 4g; Carbohydrates: 21g; Dietary Fiber: 3g

Balsamic Portabella Salad (Foodservice portion)

Grilled portabella mushrooms top baby greens in this meaty vegetarian salad.

Yield: 20 servings

Serving size: 1/2 portabella mushroom with 1 cup of greens

Ingredients

  • 5 medium yellow onions
  • 1/2 cup butter
  • 2 teaspoon sea salt, divided
  • 10 portabella mushrooms (about 2 1/2 pounds), stem trimmed
  • 1/3 cup extra virgin olive oil
  • 2/3 cup balsamic vinegar
  • 3 pounds baby greens
  • 2 1/2 cups fresh basil leaves
  • 2 1/2 cups crumbled gorgonzola cheese (or more to taste)
  • 5 tablespoons extra virgin olive oil
  • 5 tablespoons fresh lemon juice
  • 2 1/2 cups roasted salted almonds

Directions

1. Heat the grill to medium heat, while preparing other ingredients.

2. Peel and halve the onion. Slice into as thinly as possible. On medium heat, melt butter in large sauté pan, add the onions and 1 teaspoon salt.  Sautee about 15 minutes or until onions begin to caramelize.  Cool to room temperature.

3. Meanwhile, arrange mushrooms on large sheet pan. Whisk together the 1/3 cup olive oil, vinegar and remaining salt.  Drizzle over mushrooms, turning to coat. Place on grill gill side up and cook 6 minutes, turning once or until just heated through but not limp.  Remove and cool to room temperature.  Slice when cool.

4. When ready to serve, combine greens and gorgonzola in a large bowl.  In a small bowl, whisk together 5 tablespoons olive oil and lemon juice.  Drizzle over salad and toss.  Either plate individual salads or move to large serving bowls.

5. Top each salad or serving bowl of salad with mushrooms, onions and almonds.  Garnish with additional gorgonzola cheese, if desired.

Tip: For a special presentation, use Marcona almonds.

Nutrition Facts:

Calories: 230; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 25mg; Sodium: 290mg; Protein: 9g; Carbohydrates: 13g; Dietary Fiber: 5g

Family portion

Grilled Mushroom Salad with Arugula

This salad would make a perfect side dish for nearly any main course.  I paired it with grilled skirt steak, but it would be delicious with grilled chicken, pork or even quiche.

The mushrooms are the main focus of this salad but don’t feel obligated to use only those listed below, just make sure to use a variety.  I couldn’t find shiitakes the day I made this, so I chose some delicious looking oyster mushrooms instead.

Yield: 8

Ingredients

½ cup Champagne vinegar
1 ½ tsp salt
1 tsp black pepper
½ cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
½ lb whole fresh portabella mushrooms, stems discarded
½ lb fresh shiitake mushrooms, stems discarded
½ lb fresh cremini mushrooms, trimmed
½ lb chanterelle mushrooms, trimmed
½ lb baby arugula, or regular arugula torn into bite-sized pieces
2/3 cups Parmigiano-Reggiano shavings

Directions

Whisk together vinegar, salt, pepper, and shallots in a large bowl.  Add oil in a slow stream, whisking constantly until combined.  Reserve half of the vinaigrette in another large bowl and add the mushrooms to remaining vinaigrette.  Toss to coat and marinate 5 minutes.  Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch.  Transfer as grilled to a cutting board and cool to room temperature.

Cut portabellas into ½-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into ½-inch pieces.

Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese and salt and pepper to taste and toss again.

Make ahead:  Mushrooms (marinated) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered at room temperature.  Pour off any juices before adding to vinaigrette.  Vinaigrette can be made 1 day ahead, stored covered and chilled.

Grilled Portabella Caesar Salad

Yield: 4 servings

Ingredients

Grilled Portabellas
4 portabellas, stemmed and thinly sliced
Olive oil
Salt and pepper
Salad
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon anchovy paste
½ teaspoon Dijon mustard
1 clove garlic; minced or pressed
12 cups (about 10 ounces) chopped romaine lettuce, rinsed and crisped
¼ cup Parmesan cheese
2 cups seasoned croutons
Lemon slices, for garnish

Directions

For Grilled Portabellas
1. Brush each cap with olive oil; season with salt and pepper. Arrange on a sheet pan.
2. Bake at 500˚F until mushrooms are tender, about 8 minutes.
3. Cool slightly; then thinly slice; reserve.

For Salad
1. Meanwhile, in a large bowl, whisk oil, lemon juice, anchovy paste, mustard and garlic to blend.
2. Add lettuce, cheese and croutons; gently toss.
3. Divide among 4 serving plates
4. Top each salad with sliced portabellas; serve immediately.

Thai Hot and Sour Noodle Salad

Yield: 24 servings

Ingredients

3 pounds Cellophane Noodles

Lettuce leaves as needed

Enoki mushrooms; for garnish as needed

12 cloves Garlic; finely chopped

Vegetable oil as needed

6 pounds Fresh Oyster mushrooms

1¼ quarts Water

1¼ quarts Fresh lemon juice

3 cups Fish sauce

½ cup Sugar

Ground red pepper as needed

6 pounds Shrimp; peeled and deveined

1½ cups Shallots; thinly sliced

1½ cups Green Onions

Chopped fresh cilantro; for garnish as needed

Directions

  1. Soak noodles in water until soft, about 20 minutes.  Drain, cut in half and set aside.
  2. Line serving plate with lettuce.  Arrange small bunches of Enoki on sides.  Set aside.
  3. In small non-reactive pan, quickly sauté ½ clove garlic in 2 tablespoons oil until golden brown.  Drain and remove garlic; reserve.
  4. In same pan, sauté 1-cup oyster mushrooms over high heat, until browned but still crisp, about 5 minutes.  Remove from pan and arrange around edge of prepared plate.  Set aside.
  5. Measure 3 tablespoons water, 3 tablespoons lemon juice, and 2 tablespoons fish sauce into pan.  Add 1-teaspoon sugar, pinch of red pepper, and 3 shrimp.  Simmer until shrimp are opaque and just firm, about 30 seconds.
  6. Stir in 1 cup soaked noodles and 1 tablespoon each shallots and green onion.
  7. Spoon mixture into center of prepared plate arranging a few mushrooms and shrimp on top.
  8. Garnish with reserved garlic and chopped cilantro.  Serve at once.

Roast Portabella Mushroom and Bread Salad

The beauty of this salad is that the wonderful buttery, juices from roasting the mushrooms mix in with the dressing and get soaked up by the bread so not one ounce of earthy mushroom flavour is lost.

Servings: 3-4 servings

Time: 30 minutes

Ingredients

3/4 lb medium portabello mushrooms (about 7)
1 – 2 cloves garlic, finely sliced
1/2 bunch thyme
1/2 stick butter, diced
2 tablespoons sherry or red wine vinegar
1 tablespoon wholegrain mustard
3 tablespoons extra virgin olive oil
large chunk rustic bread, approx 7oz
1 bunch flat leaf (continental) parsley, leaves picked
shavings of parmesan cheese, to serve

Directions

Preheat oven to 400F. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme and butter. Cover with aluminium foil and bake 15 minutes. Remove the foil and bake for another 10-15 minutes or until mushrooms are browned and tender.

Meanwhile, whisk together vinegar, mustard and oil. Taste and season with salt and freshly cracked black pepper. Remove thyme stalks and discard. Carefully tear the mushrooms into halves or quarters.

Remove the bottom crust from the bread and tear into bight sized chunks. Toss bread and dressing in with the mushrooms, encouraging the bread to soak up the dressing. Taste and season, if needed. Toss in parsley leaves and sprinkle over the parmesan shavings. Serve warm.

Balsamic Portabella Salad

Grilled portabella mushrooms top baby greens in this meaty vegetarian salad.

Yield: 4 servings

Serving size: 1/2 portabella mushroom with 1 cup of greens

Ingredients

2 Portabella Mushrooms
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Pinch of Sea Salt
1 Medium Yellow Onion
½ Tbsp. Unsalted Butter
Salt
4 Cups Organic Baby Greens
½ Cup Fresh Basil Leaves
1/2 Cup Marcona Almonds
1/2 Cup Crumbled Gorgonzola Cheese (or more to taste)
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
Salt/Pepper

Directions

Heat the grill to medium heat, while preparing other ingredients.

Peel and halve the onion. Slice into half moon shape slices, as thin as possible. On medium heat, add the butter to a sauté pan until fully melted, add the onions and a pinch of salt. Move around to coat. Continue to stir every few minutes as onions begin to caramelize and turn brown, about 15 minutes.

While onions are cooking, prepare mushrooms. Wipe them clean with a moist paper towel to remove dirt. Cut off the stem and brush each with half of the oil and balsamic vinegar. Sprinkle with sea salt. Put them on the grill with the gill side up to start and close lid, grill for 3 minutes on each side. Note: the freshness and mushroom may vary the cooking time. You want them to be fully warmed through, without getting too soggy. Remove and cool to room temperature.

Prepare salad. In a large bowl, combine the greens, gorgonzola and the tablespoon of the olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellas into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds. Add more toppings to taste.

Nutrition Facts:

Calories: 230; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 25mg; Sodium: 290mg; Protein: 9g; Carbohydrates: 13g; Dietary Fiber: 5g

Foodservice portion

Mediterranean Orange & Couscous Salad

Yield: 40 servings

Ingredients:

2 cups Orange Juice

3 cups water

6 cups Couscous

3 bunches Green onion, chopped

3 small Green Bell Peppers, chopped

3 small Zucchini, chopped

3 small Yellow Squash, chopped

2 cups Mandarin Orange sections, drained

For Dressing:

1½ cups natural yogurt

3 tablespoons fresh mint chopped

Grated rind of 1 orange

Directions:

Combine orange juice and water, bring to a boil and add couscous slowly while stirring. Bring back to a boil, reduce heat and simmer for about 15 minutes until couscous is fluffy.  Remove from heat, fluff with fork and allow to cool.  Once cool, add remaining ingredients, toss with dressing just prior to serving and garnish with fresh mint leaves.

Fennel and Mushroom Salad

Yield: 24 two-ounce servings

Ingredients

Meyer Lemon Vinaigrette
1/4 cup fresh Meyer lemon juice
1/2  teaspoon honey (or more if using regular lemons)
1 teaspoon Dijon mustard
3 ounces extra-virgin olive oil
Salt and black pepper

Salad
2  pounds fennel bulbs
1 pound white button mushrooms
Salt and black pepper
1 ounce chopped fresh chives

Directions

To make the vinaigrette, combine the juice, honey, and mustard in the bowl of a food processor or blender. While the machine is running, slowly pour in the oil to emulsify the vinaigrette. Season with salt and pepper. Makes about 3/4 cup.

To make the salad, trim the tops from the fennel and reserve the best-looking inner fronds for garnish. Shave the fennel  1/8 inch thick on a mandoline. Toss it with a little of the vinaigrette to prevent browning and layer them on a large platter.

Shave the mushrooms 1/8 inch thick on a mandoline. Layer them over the fennel. Sprinkle everything with salt and pepper. Drizzle with about ½ cup more vinaigrette. Sprinkle with the chives and garnish with the reserved fennel fronds.

Sugarcane Portabella with Arugula Salad

Yield: 24 servings

Ingredients

24 large portabella mushrooms, cut in half widthwise
5 red onions, julienned (about 2 pounds 5 ounces)
3 cups balsamic vinegar
1 ½ cups olive oil
6 tablespoons raw sugar
24 (8-inch) stalks sugar cane
24 (1/2-inch) strips leek greens, blanched
Salt and black pepper
1 ½ pounds baby arugula

Directions

On a sheet pan, place mushroom caps in a single layer and season them with salt pepper and raw sugar. Combine the olive oil and balsamic and drizzle it over the mushrooms. Sprinkle the onions on top.

Roast for 20 minutes at 375 degree oven, then remove and cool. Save the liquid and onions.

Split each sugar cane in half lengthwise. Layer 2 mushroom halves atop one half of the sugar cane. Top with second half, creating a sandwich; tie with a blanched leek strip.

Roast for about 20 more minutes at 350 degrees.

For each serving: Place one sugar cane and mushroom package on top of 1 ounce  arugula. Untie the leek and set the top sugar cane at an angle. Drizzle with about ¼ cup reserved roasting liquid and onions. Finish the plate with a drizzle of truffle oil at the outer edge.