Three Mushroom Salad with Walnuts added to My Recipes successfully.
Category
Salads
Servings
4
Prep Time
20 minutes
Great as an appetizer or a salad side dish; gets raves at salad bars.
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz @cookit_nj
Dining In
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Ingredients
Bartenura Olive Oil
1/2 cup thinly sliced button mushrooms
1 cup sliced Portobello mushroom caps
1 cup thinly sliced shiitake mushroom caps
1 tablespoon minced onion
3 cloves garlic, minced
1/4 cup Kedem White Wine Vinegar
1 tablespoon imitation soy sauce or coconut aminos
2 teaspoons Gefen Honey
8 cups salad greens
2 tablespoons chopped walnuts, toasted
Salad
Directions
Cook the Mushrooms
Coat frying pan with olive oil and heat over medium-high heat. Add all mushrooms, onion, and garlic. Sauté for three minutes or until mushrooms are tender.
Combine vinegar, soy sauce, and honey; add to frying pan and mix. Remove from heat.
To Serve
Arrange salad greens on individual plates. Spoon 1/3 cup mushroom mixture over each serving.
Sprinkle each serving with one and a half teaspoons walnuts.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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