Saturday, April 2, 2011

Mixed Green Salad with Dijon Vinaigrette and Roasted Mushrooms


For the dressing:
1 large clove garlic, finely minced
1 tbsp. Dijon mustard
a dash of salt
ground black pepper
¼ cup red wine vinegar
½ cup extra virgin olive oil

For the roasted mushrooms:
2 cartons baby bella mushroom
Olive oil
 Ground black pepper

For the salad:
Mixed greens, rinsed and dried
Shaved Parmesan cheese
Cherry or grape tomatoes


To make the dressing, combine all of the ingredients in a jar or bottle with a secure lid.  Shake well so the ingredients are well combined and emulsified. 

To make the mushrooms, preheat the oven to 400˚ F.  Toss the mushrooms with a bit of olive oil, just enough to coat lightly. Season with salt and pepper.  Spread in a single layer on a baking sheet.  Roast, flipping halfway through baking, about 15 minutes total. While the mushrooms are roasting, portion the mixed greens between serving plates.  Top with shaved Parmesan and tomatoes.  Top with the warm mushrooms and drizzle with the vinaigrette. 

Source:  A Couple Cooks
Pin It!

No comments:

Post a Comment