Mushroom Steak Salad With Walnut Vinaigrette Recipes

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MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE



Mushroom Steak Salad with Walnut Vinaigrette image

When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

8 ounces boneless beef sirloin steak (3/4 inch thick)
3 tablespoons olive oil, divided
1 cup each sliced fresh baby portobello, shiitake and button mushrooms
2 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 tablespoons walnut oil
2 tablespoons finely chopped walnuts
3 cups torn mixed salad greens
1 shallot, sliced
2 tablespoons crumbled goat cheese

Steps:

  • In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

GRILLED STEAK AND MUSHROOM SALAD



Grilled Steak and Mushroom Salad image

My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

6 tablespoons olive oil, divided
2 tablespoons Dijon mustard, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 beef top sirloin steak (1-1/2 pounds)
1 pound sliced fresh mushrooms
1/4 cup red wine vinegar
1 medium bunch romaine, torn

Steps:

  • In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.

Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.

MANDARIN STEAK SALAD



Mandarin Steak Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 21

2 tablespoons orange or mandarin marmalade
1 teaspoon minced ginger
1 clove garlic
1/2 teaspoon freshly ground white pepper
Salt
1/4 cup fresh lemon juice
1/4 cup wine vinegar
1/4 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 medium shallot, chopped
1 (1/2-inch) piece fresh ginger, peeled and minced
1/3 cup almond or extra-virgin olive oil
1 tablespoon dark sesame oil
1/2 cup rice wine vinegar
2 (8-ounce) New York steaks
Salt and pepper
6 large shiitake mushroom caps
4 cups mixed salad greens
2 tablespoons unsalted butter
1 large shallot, minced
1/2 pound shiitake mushrooms, sliced

Steps:

  • Prepare the mandarin vinaigrette: In a saucepan, combine all of the ingredients except the olive oil, and reduce over low heat to 1/2 cup. Remove from the heat and let cool. Stir in the olive oil and reserve.
  • Prepare the ginger vinaigrette: In a bowl, mix together all of the ingredients and correct the seasonings, as necessary. Reserve
  • Preheat a grill. Brush the steaks with some of the mandarin marinade and season them with salt and pepper. Brush the whole shiitake caps with some of the marinade and season with salt and pepper. Grill the steaks to medium-rare and set aside in warm spot. Grill the mushrooms until they are soft and set aside.
  • Toss the salad greens with the reserved ginger vinaigrette, adding any collected meat juices to the dressing, and set aside.
  • In a large saute pan, heat the butter until it is foamy. Add the shallot and the sliced shiitakes and saute for several minutes, or until the shallot is translucent and the mushrooms have given up most of their liquid. Season with salt and pepper, to taste.
  • Mound the salad greens in the center of 4 dinner plates. Slice the steak thinly on the diagonal and fan the slices around 1 side of the greens with the grilled mushroom caps. Arrange the mushrooms decoratively on the opposite side. Serve immediately.

CRAB SALAD WITH GRILLED PORTOBELLO MUSHROOMS AND WALNUT VINAIGRETTE



Crab Salad with Grilled Portobello Mushrooms and Walnut Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon chopped roasted walnuts
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon champagne vinegar
3 tablespoons walnut oil
4 large Portobello mushrooms, stem removed
2 ounces frisee lettuce
2 ounces watercress
1/2 cup fresh jumbo lump crabmeat

Steps:

  • Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil.
  • Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill.
  • Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat

WARM STEAK-AND-MUSHROOM SALAD



Warm Steak-And-Mushroom Salad image

Make and share this Warm Steak-And-Mushroom Salad recipe from Food.com.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 teaspoons kosher salt, divided
3/4 teaspoon fresh ground black pepper, divided
1 lb sirloin steak (1 1/4-inch thick)
2 teaspoons olive oil
8 ounces mushrooms, sliced (any variety)
1 cup beef broth
1 cup dry red wine
2 garlic cloves, minced
12 ounces baby spinach leaves (12 cups)

Steps:

  • Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
  • Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
  • Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
  • Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
  • Top with sliced steak and mushrooms; drizzle with remaining broth mixture.

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE



Candied Walnut Salad with Walnut Vinaigrette image

Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!

Provided by Aaron Geiger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon butter
½ cup brown sugar
12 ounces walnut halves
½ cup apple cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 ¼ teaspoons chopped fresh dill
1 tablespoon chopped fresh chervil
½ cup walnut oil
½ cup peanut oil
10 ounces arugula leaves or spring mix
salt to taste
ground multi-colored peppercorns to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
  • Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
  • Once the sugar has browned, stir in walnut halves until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
  • Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
  • To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with candied walnuts.

Nutrition Facts : Calories 596 calories, Carbohydrate 21 g, Cholesterol 3.8 mg, Fat 56.5 g, Fiber 3.5 g, Protein 7.5 g, SaturatedFat 7.1 g, Sodium 25.8 mg, Sugar 15.3 g

MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE



Mushroom Steak Salad with Walnut Vinaigrette image

When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

8 ounces boneless beef sirloin steak (3/4 inch thick)
3 tablespoons olive oil, divided
1 cup each sliced fresh baby portobello, shiitake and button mushrooms
2 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 tablespoons walnut oil
2 tablespoons finely chopped walnuts
3 cups torn mixed salad greens
1 shallot, sliced
2 tablespoons crumbled goat cheese

Steps:

  • In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY



Low-Carb Steak Salad With Dijon Vinaigrette Recipe by Tasty image

Here's what you need: medium red onion, cherry tomato, olive oil, kosher salt, ground black pepper, shallot, dijon mustard, worcestershire sauce, honey, extra virgin olive oil, red wine vinegar, boneless new york strip steak, red leaf lettuce, walnuts, gorgonzola cheese

Provided by Greg Perez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

½ medium red onion, thinly sliced
10.5 oz cherry tomato, 1 package
3 tablespoons olive oil, divided
kosher salt, to taste
ground black pepper, to taste
2 teaspoons shallot, minced
1 tablespoon dijon mustard
½ teaspoon worcestershire sauce
1 teaspoon honey
2 tablespoons extra virgin olive oil
¼ cup red wine vinegar
1.25 lb boneless new york strip steak, about 1¼ inches (3 cm) thick
1 head red leaf lettuce, washed, dried, and cut into ½-inch (1.25 cm) pieces
½ cup walnuts, toasted, chopped
¼ cup gorgonzola cheese, crumbled

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
  • Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
  • In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
  • Liberally season the steak all over with salt and pepper.
  • Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
  • Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
  • Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
  • Enjoy!

Nutrition Facts : Calories 401 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, Sugar 3 grams

MUSHROOM SALAD WITH MUSTARD VINAIGRETTE



Mushroom Salad With Mustard Vinaigrette image

Entered for safe-keeping. From Sherri Horonjeff, Woodland Hills, California, as submitted to BH&G. Preparation time includes 2 hours of chilling time.

Provided by KateL

Categories     Salad Dressings

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dijon-style mustard
1/4 cup wine vinegar
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil or 1/2 cup salad oil
12 ounces fresh mushrooms, sliced (4 1/2 cups)
1/2 cup pitted ripe olives, halved
tomatoes, slices for garnish (optional)
watercress leaf, for garnish (optional)

Steps:

  • In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
  • Using a wire whisk, blend in oil.
  • Stir in mushrooms and olives.
  • Cover and chill at least 2 hours.
  • Serve on individual plates with tomato slices and a watercress sprig.

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