Fresh Mushroom And Parsley Salad Recipes

FRESH MUSHROOM SALAD

Fresh Mushroom Salad image

Provided by Michael Symon : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/3 cup finely chopped fresh parsley
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 pound button or cremini mushrooms

Steps:

In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

MUSHROOM AND FRESH HERB SALAD

Mushroom and Fresh Herb Salad image

Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield Serves four

Number Of Ingredients 8

Ingredients

1/2 pound large, firm mushrooms, trimmed and very thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon balsamic vinegar
2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs
1/4 cup extra virgin olive oil
Salt
freshly ground pepper
1 ounce shaved Parmesan

Steps:

Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 202 milligrams, Sugar 2 grams

RADISH AND MUSHROOM SALAD WITH PARSLEY

Radish and Mushroom Salad with Parsley image

Categories Salad Dairy Leafy Green Herb Mushroom Vegetable Vegetarian Quick & Easy Low Sodium Wheat/Gluten-Free Radish Summer Sour Cream Parsley Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

2 1/2 tablespoons vegetable oil
2 tablespoons sour cream
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley leaves
10 radishes, sliced thin
6 medium white mushrooms, sliced thin
4 Boston lettuce leaves

Steps:

In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.

PARSLEY, CABBAGE, AND MUSHROOM SALAD

Parsley, Cabbage, and Mushroom Salad image

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon white-wine vinegar
1 teaspoon coarse-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1/2 pound thinly sliced cabbage (4 cups)
1/4 pound Bibb lettuce (2 to 3 heads), leaves separated and torn if large
1/4 pound mushrooms, trimmed and thinly sliced (1 1/2 cups)
4 cups loosely packed fresh flat-leaf parsley leaves (from a 1/4-lb bunch)
1 tablespoon finely chopped fresh chives

Steps:

Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add remaining ingredients and toss just before serving.

FRENCH BISTRO SALAD

French Bistro Salad image

This simple green salad has a fresh, vibrant vinaigrette, and uses fresh minced herbs as a final touch. Serve this salad as the French do, as a light, fresh accompaniment to rich foods like stews, dishes with a cream sauce, or a great roast.

Provided by Bibi

Categories Green Salads

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup white wine vinegar
½ teaspoon Dijon mustard
½ cup extra-virgin olive oil
1 small clove garlic, minced
salt and freshly ground black pepper to taste
7 cups mixed salad greens
1 tablespoon minced fresh parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh tarragon

Steps:

Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 3.3 g, Fat 28.3 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 42.4 mg

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