MARINATED MUSHROOM AND ARUGULA SALAD
Provided by Food Network Kitchen
Time 28m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
- Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
- Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
- Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
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Kevin Bergman
[email protected]This salad is a great way to use up leftover mushrooms.
Thembisa Dyasi
[email protected]I love the pop of flavor that the goat cheese adds to this salad.
Jannatul Ferdus
[email protected]This salad is the perfect summer dish. It's light and refreshing.
Josim Uddin
[email protected]I've made this salad several times, and it's always a hit.
Duaa Lubna
[email protected]This salad is a great way to get your kids to eat their vegetables.
Craig Rock
[email protected]I love how healthy this salad is. It's packed with vitamins and minerals.
Wayne Magill
[email protected]This salad is so easy to make, and it's always a hit.
Shakib Ahmed YT
[email protected]I used a balsamic vinaigrette instead of the dressing in the recipe, and it was still amazing.
TRB King
[email protected]I added some grilled chicken to this salad, and it was delicious.
Roiroi Samir
[email protected]This salad is a great way to use up leftover mushrooms.
haley_ spartxuas
[email protected]I'm not usually a fan of mushrooms, but I loved them in this salad.
Katamba Erick
[email protected]I made this salad for a potluck, and it was gone in minutes.
Lauren Hubbell
[email protected]This salad is so versatile. I've served it as a main course, a side dish, and even as an appetizer.
Chris Conlon
[email protected]I love the combination of textures in this salad. The crunchy mushrooms and arugula are a perfect contrast to the creamy goat cheese.
Jacob Nutt
[email protected]This salad is a great way to get your daily dose of vegetables.
Nicole Mcfarlane
[email protected]I've made this salad several times now, and it's always a crowd-pleaser.
Rocky VaY
[email protected]The dressing is so flavorful! I could drink it straight.
Bello Aderemi
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch.
Khristina Schaaf
[email protected]This salad was a hit at my last dinner party! The combination of marinated mushrooms, arugula, and goat cheese was divine.