Sauteed Oyster Mushroom Caesar Salad Recipes

SAUTEED OYSTER MUSHROOM CAESAR SALAD

Sauteed Oyster Mushroom Caesar Salad image

Make and share this Sauteed Oyster Mushroom Caesar Salad recipe from Food.com.

Provided by Abby Girl

Categories Salad Dressings

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons low-fat mayonnaise
3 tablespoons parmesan cheese, grated
3 anchovies, rinsed and minced
1 garlic, minced
3 tablespoons water
3 tablespoons lemon juice, fresh
1 teaspoon Dijon mustard
1 pinch pepper
2 teaspoons vegetable oil
1 lb oyster mushroom, cleaned and diced
8 cups romaine lettuce, packed and torn
1 tablespoon parmesan cheese, grated

Steps:

Dressing: combine the ingredients for the dressing in a food processor or blender. Blend until smooth.
In a skillet, add the vegetable oil and saute the oyster mushrooms for 5 - 8 minutes or until tender and brown. Cool slightly.
Toss the greens with enough dressing to coat. Divide among 6 plates and top with the sautéed mushrooms.
Sprinkle with the parmesan cheese.

Nutrition Facts : Calories 86.4, Fat 3.2, SaturatedFat 0.9, Cholesterol 4.6, Sodium 154.2, Carbohydrate 11.1, Fiber 3.4, Sugar 1.9, Protein 5.9

CLASSIC TASTY CAESAR SALAD

Classic Tasty Caesar Salad image

Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977.

Provided by alleycatb

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 garlic clove, cut into halves
8 anchovy fillets, cut up
1/3 cup extra virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
fresh ground pepper
1 large head romaine lettuce
1 lemon
1/3 cup grated parmesan cheese
4 slices bread
butter
1/4 teaspoon garlic powder
1 egg

Steps:

Rub the inside of a salad bowl with garlic clove and discard clove.
Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
Coat lettuce with dressing.
Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
Toss and serve.
To make croutons: Butter both sides of bread and sprinkle with garlic powder.
Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
To make coddled egg: Place cold egg in warm water.
Cover with boiling water for 30 seconds
Immerse in ice water to stop cooking process.

Nutrition Facts : Calories 221.4, Fat 15.9, SaturatedFat 3.2, Cholesterol 44.7, Sodium 618, Carbohydrate 14.6, Fiber 3.5, Sugar 2.2, Protein 7.6

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