Mushroom Salad
Servings
2Serving size
4 ounces mushrooms with dressing
COOKING TIME
30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers. The dressing will keep for about 48 hours.
Ingredients
| 1 Tbsp. Olive oil |
| 2 tsp. Coarse ground mustard |
| 2 tsp.. White wine vinegar |
| 2 Tbsp. Reduced fat sour cream |
| 2 Tbsp 2% milk |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp. Orange zest (minced) |
| 8 Ounce Mushrooms, white, raw (sliced) |
| 2 leaf outer Romaine lettuce |
Instructions
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill.
When ready to serve, slice the mushrooms very thin. Toss together with the dressing.
Serve on top of the romaine leaf.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
One of the first restaurants I worked in served this mushroom salad. It was very elaborately prepared tableside by the waiters with the flourish of chopping, mixing and plating in front of the wide eyed customers. At the time I hated mushrooms, but back then fresh mushrooms were actually something of a novelty. One taste of this delicious salad and my life was changed forever.