ALL-SPICED UP RASPBERRY AND MUSHROOM SALAD
Here's a refreshing salad for summertime or any time. Make a homemade vinaigrette with just raspberry vinegar, olive oil, jalapeno jelly and allspice. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk vinegar, 1 tablespoon oil, pepper jelly and allspice until blended. In a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender; cool slightly., In a large bowl, combine salad greens, raspberries, onion, mint and almonds. Just before serving, add mushrooms and vinaigrette; toss to combine. Top with cheese.
Nutrition Facts : Calories 168 calories, Fat 11g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
FAVORITE RASPBERRY TOSSED SALAD
Our home economists tossed together mixed greens, fresh raspberries, mushrooms, feta cheese and more in this pretty salad. Toasted pecan halves add fun crunch...and a homemade raspberry dressing brings a delicious tan to the mix!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.
Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GREENS AND MUSHROOMS WITH RASPBERRY DRESSING
With a glistening red dressing and light flavor, this crisp salad is perfect for the holidays. It's a must-have on our Christmastime menus.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- For dressing, in a jar with a tight-fitting lid, combine the first six ingredients; shake well. Cover and refrigerate for at least 1 hour., Just before serving, combine the salad greens and mushrooms in a large bowl. Shake dressing and pour over salad; toss to coat.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
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.
RUSSIAN MUSHROOM SALAD
A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.
Provided by OOB
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
- Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
- Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g
MIXED GREEN SALAD WITH RASPBERRY DRESSING
In Grand Blanc, Michigan, Brenda Lancaster tosses together this pretty medley of greens, mushrooms, red pepper, onion and oranges. She uses raspberry vinegar in the homemade dressing, but cider vinegar works nicely in a pinch.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large salad bowl, combine the spinach, lettuce, red pepper, onion, oranges and mushrooms. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.
Nutrition Facts :
RASPBERRY VINAIGRETTE SALAD DRESSING
This is an easy and delicious homemade salad dressing. Keeps for a day in the refrigerator. Great on a salad of spinach leaves, red onion, cherry tomatoes, and toasted sliced almonds.
Provided by HealthyCooking
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
- Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.
Nutrition Facts : Calories 129.5 calories, Carbohydrate 1.4 g, Fat 14 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 53.5 mg, Sugar 0.7 g
SALAD WITH MUSHROOMS AND RASPBERRY DRESSING
This elegant salad's creamy, fruity dressing has been known to inspire recipe requests. (Psst...it's raspberry vinaigrette dressing and mayo!)
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Mix dressing, mayo and sugar until blended.
- Toss salad greens with mushrooms and raspberries in large bowl.
- Add dressing mixture just before serving; mix lightly.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
FRESH MUSHROOM SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
SPINACH SALAD WITH RASPBERRY DRESSING
Steps:
- In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
- In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.
- In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.
BROCCOLI AND MUSHROOM SALAD
This broccoli and mushroom salad is a great take-along salad for potlucks or picnics! Simple ingredients and super simple preparation make this an any-season favorite.
Provided by Wendi Galligan Abeberry
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
- Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 18 g, Fat 27.7 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 309 mg, Sugar 14.4 g
RASPBERRY BALSAMIC MUSHROOM SAUTE
I originally posted this as a salad dressing but figured with a little tweaking it could be used other ways. So off I went and this is what I came up with last night. It would also go very well with asparagus!
Provided by Norelllaura1
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first three ingredients in a jar and shake well to mix.
- Saute mushrooms in a little oil until cooked and set aside.
- Pour the dressing into a sauce pan and heat on medium.
- Add the butter 1 tablespoon at a time,whisking until each one has been incorporated completely before adding the next tablespoon.
- when all the butter is incorporated pour over mushrooms stir to coat and garnish with chives.
Nutrition Facts : Calories 444.1, Fat 43.9, SaturatedFat 17.4, Cholesterol 61.1, Sodium 59.1, Carbohydrate 11.8, Fiber 3.5, Sugar 4.2, Protein 6.1
SALAD WITH CRAN-RASPBERRY DRESSING
I was given this recipe at a bridal shower our rural farming community held for me. It's become my all-time favorite salad. The color and tang the berries add to the lovely mix make it perfect for company or just my husband and me.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside. , In a large saucepan, combine the sugar, cornstarch, celery seed, cinnamon and cloves. Stir in the cranberry juice, vinegar and reserved raspberry puree. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; cool. Cover and refrigerate., In a large salad bowl, combine the spinach, oranges, cranberries, onions, sunflower kernels, pecans and almonds. Drizzle with dressing; gently toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 126 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.
SPINACH SALAD WITH CREAMY RASPBERRY DRESSING
Make and share this Spinach Salad With Creamy Raspberry Dressing recipe from Food.com.
Provided by Daymented
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Reserve 1/2 cup raspberries for dressing.
- Arrange spinach on individual plates.
- Sprinkle on raspberries, onions, mushrooms, and walnuts.
- Place dressing ingredients in a blender or food processor.
- Process until well blended.
- You can also add the juice drained from the frozen raspberries.
- Serve with dressing at the table as it's a bit heavy.
Nutrition Facts : Calories 429, Fat 33.6, SaturatedFat 13.9, Cholesterol 62.4, Sodium 362.9, Carbohydrate 27.6, Fiber 8.6, Sugar 14.9, Protein 9.9
WARM MUSHROOM AND SPINACH SALAD
I found this recipe in the Foodland Ontario booklet; wonderful tasting combination. I had no raspberries when I made it so for the picture I added grapes.
Provided by Sageca
Categories Raspberries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
- Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
- Serve immediately.
- I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
Nutrition Facts : Calories 180.1, Fat 13.3, SaturatedFat 2.6, Cholesterol 6.3, Sodium 171.1, Carbohydrate 11.5, Fiber 5.6, Sugar 4, Protein 8.5
MR. SALAD WITH MUSHROOM DRESSING (VEGAN)
Make and share this Mr. Salad With Mushroom Dressing (Vegan) recipe from Food.com.
Provided by AlainaF
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Toss all salad ingredients together or arrange attractively.
- For the dressing, saute mushrooms in sesame oil with soy sauce and oregano until cooked.
- Cool and then puree with sun-dried tomatoes, salt and pepper, olive oil, garlic, lemon juice and basil.
Nutrition Facts : Calories 1149.3, Fat 40.3, SaturatedFat 9.4, Cholesterol 24.5, Sodium 1935.3, Carbohydrate 161.8, Fiber 13.4, Sugar 13.6, Protein 38.4
SPINACH SALAD WITH RASPBERRY YOGURT DRESSING
I love this dressing! It's also really good drizzled over salmon. This is the recipe that came with it from the Famous Brand Names Cookbook. I eat it but I avoid the bacon.
Provided by pesce_gurl
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Carefully combine yogurt, raspberries, milk and mint in small bowl; set aside.
- Combine spinach, mushrooms and sesame seeds in medium bowl; mix well.
- Arrange spinach evenly on 2 seperate salad plates; top with red onion rings. Drizzle with dressing. Sprinkle with bacon, if desired.
Nutrition Facts : Calories 91.1, Fat 2.8, SaturatedFat 0.5, Cholesterol 1.4, Sodium 101.2, Carbohydrate 11.2, Fiber 3.2, Sugar 6.1, Protein 7.3
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