Best Mixed Mushroom Salad Insalata Di Funghi Misti Recipes
MIXED SALAD (INSALATA MISTA)
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
- Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
- Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)
A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
- Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.
FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)
From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.
Provided by Just Happy
Categories Vegetable
Time 10m
Yield 1 large platter, 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
- Toss majority of the dressing with mushrooms in a large bowl, set aside.
- Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.
Nutrition Facts : Calories 46.2, Fat 0.8, SaturatedFat 0.1, Sodium 420.1, Carbohydrate 7.8, Fiber 2.4, Sugar 3.2, Protein 4.7
MUSHROOM SALAD
Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love