This Fresh Mushroom Salad features a tarragon dressing which is used to marinate the mushrooms and dress the greens and cherry tomatoes.
This has been a brutal winter for fresh greens. The places to south of us, who normally supply our wide variety of greens, have been hit with cold weather. The greens are not as plentiful as usual and very pricey.
This recipe uses a small amount of mixed greens on the plate and then is topped with cherry tomatoes and heaped with the marinated mushrooms.
Enjoy!
Fresh Mushroom Salad
Print recipe| Serves | 4 |
Ingredients
- 1/2 Lb or 250 gm sliced cremini mushrooms
- 1 Pint cherry or grape tomatoes (washed and sliced in half lengthwise)
- 4 Cups mixed salad greens
Marinade and Dressing
- 6 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp white wine vinegar
- 1/2 Tsp tarragon
- 1 Tsp white sugar
- 1/2 Tsp salt
- freshly ground pepper
- 1/2 Tsp dried basil or oregano (or 1 tsp fresh)
- 1 clove garlic (minced)
Directions
| Place the mushrooms in a glass dish. Mix all the marinade ingredients and pour over the mushrooms and mix. Cover and refrigerate up to 12 hours or leave on the counter for about 45 min. Stir the mixture every once in a while. | |
| Divide the mixed salad greens on four salad plates. Top with the grape or cherry tomatoes. Heap drained mushrooms on top and drizzle a bit of the marinade over the lettuce and tomato. | |