Lemony Mushroom Lettuce Salad Recipes

WILTED LETTUCE SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
• To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
• In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

LEMON-MUSHROOM SALAD

Steps:

• Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using.
• Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours.
• Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates.
• Spoon some dressing over each salad; serve immediately.

LEMONY MUSHROOM LETTUCE SALAD

Steps:

• In a small bowl, whisk the first six ingredients until blended., Place the mushrooms, celery and onions in a large bowl; drizzle with dressing and toss to coat. Cover and refrigerate until chilled., Divide lettuce among 12 salad plates or arrange on a platter; top with mushroom mixture. Sprinkle with paprika and garnish with parsley.

LOBSTER SALAD WITH SPICY LEMON DRESSING

Steps:

• Make dressing:
• Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
• Yield:
• 3/4 cup (150 ml).
• Make salad:
• 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
• 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
• 3. Lightly grill the mushroom caps.
• 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.

LEMON-FRESH MUSHROOM SALAD FOR 2

Steps:

• Place mushrooms in glass dish.
• Pour marinade, below on mushrooms, cover and refrigerate up to 12 hours.
• Place lettuce wedge with tomato slice on each salad plate and top with mushrooms and small amount of marinade.
• Lemon-Herb Marinade:.
• 1/4 cup oil.
• 1/4 cup freshly squeezed lemon juice.
• 1 teaspoon seasoned salt.
• 1/4 teaspoon marjoram, basil or oregano.
• 1/8 teaspoon sugar.
• 1/8 teaspoon garlic salt.
• Dash pepper.
• Shake all ingredients together in tightly covered jar.

LEMONY LENTIL SALAD

Steps:

• In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
• Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

MUSHROOM, RADISH, AND BIBB LETTUCE SALAD WITH AVOCADO DRESSING

Steps:

• Make dressing:
• Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.
• Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing.