Curried Mushroom Salad Recipes

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CURRIED COUSCOUS SALAD



Curried Couscous Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
  • In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
  • Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
  • Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
  • Just before serving, add the dressing to the salad and toss well to coat.

SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY



Sheet Tray Roasted Mushroom Salad Recipe by Tasty image

Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

1 lb cremini mushroom, sliced
1 lb shiitake mushroom, sliced
⅓ cup extra virgin olive oil, divided (plus 1/2 cup (120 ml)
kosher salt, to taste
freshly ground black pepper, to taste
2 teaspoons dijon mustard
1 tablespoon honey
¼ cup lemon juice
1 cup frozen peas
1 small shallot, thinly sliced
2 cloves garlic, minced
1 lemon, zested
1 cup fresh parsley leaves, loosely packed, roughly chopped
5 oz arugula
½ cup parmesan cheese, shaved

Steps:

  • Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
  • Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
  • Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
  • Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
  • Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
  • Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
  • Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
  • Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

We love this salad's crunch and color. It has the right combination of spices and a hint of sweetness from coconut and dried cranberries. This is one of our favorite end-of-garden recipes. -Nancy Fleming of Rainier, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 11

1/4 cup fat-free Miracle Whip
2 tablespoons sweetened shredded coconut
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1/8 teaspoon pepper
4 cups fresh broccoli florets
1/2 cup finely chopped red onions
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted

Steps:

  • In a large bowl, combine the first seven ingredients. Add the broccoli, onion, cranberries and walnuts; toss to coat. Cover and refrigerate for at least 1 hour before serving.,

Nutrition Facts : Calories 161 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 239mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

MUSHROOM AND AVOCADO SALAD



Mushroom and Avocado Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons vegetable oil
1 tablespoon finely chopped shallots
1/4 pound fresh mushrooms, thinly sliced
2 firm, medium-size ripe avocados
2 tablespoons finely chopped parsley
Salt and freshly ground pepper to taste

Steps:

  • Combine mustard, vinegar, oil, shallots and salt and pepper, and blend thoroughly with a wire whisk in a salad bowl. Add the mushrooms and blend.
  • Peel the avocados, and cut them in halves. Remove and discard the pits. Cut avocados into 1-inch cubes.
  • Add the avocados and parsley to the salad bowl. Toss gently and blend.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 353 milligrams, Sugar 1 gram, TransFat 0 grams

CURRIED CRAB MEAT AND MUSHROOM SALAD



Curried Crab Meat and Mushroom Salad image

Categories     Salad     Mushroom     No-Cook     Quick & Easy     Crab     Curry     Gourmet

Yield Serves 8

Number Of Ingredients 7

3/4 cup mayonnaise
4 teaspoons curry powder, or to taste
2 teaspoons minced fresh tarragon, or to taste, plus tarragon sprigs for garnish
1 1/2 pounds king crab meat, picked over
1/2 pound small white mushrooms, sliced thin
4 tablespoons fresh lemon juice
6 ribs of celery, cut into matchsticks and soaked in a bowl of ice and cold water for about 20 minutes

Steps:

  • In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.

Provided by Geminidipity

Categories     Broccoli Salad

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup plain fat-free Greek yogurt, or to taste
¼ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons Madras curry powder
1 tablespoon honey
½ teaspoon onion powder
salt and ground black pepper to taste
6 cups chopped broccoli
1 ¼ cups dried currants
½ cup roasted sunflower seeds

Steps:

  • Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  • Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  • Chill in the refrigerator for 3 hours before serving.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g

CURRIED ASPARAGUS AND MUSHROOM SALAD



Curried Asparagus and Mushroom Salad image

I've made this recipe for 20 years and often serve it on holidays. It's got a fresh, clean taste that goes well with other, heavier foods. Plus, it's very attractive on the table. Make the dressing with the lesser amount of curry and taste before adding more. (Cooking time is chill time.)

Provided by Vina7737

Categories     Vegetable

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2 cup mayonnaise (or Miracle Whip)
1/2 cup sour cream
1/2-1 teaspoon curry powder (or more)
1 -2 tablespoon finely grated onion
2 teaspoons fresh lemon juice
salt and pepper, to taste
1/4 lb fresh mushrooms, stemmed and thinly sliced
2 cups fresh asparagus, cooked to crisp tender, chilled

Steps:

  • Mix first six ingredients and blend well.
  • Combine chilled asparagus and mushrooms.
  • Place dressing mix on top and mix well to combine evenly.
  • Serve immediately.
  • If making ahead, keep veggies and dressing separate until right before serving.
  • Can also be served with the dressing separate, to add as desired.

Nutrition Facts : Calories 396.4, Fat 32.1, SaturatedFat 10.5, Cholesterol 40.6, Sodium 454.2, Carbohydrate 24.8, Fiber 3.6, Sugar 7.7, Protein 7.2

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