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Mushroom Salad, Sweet and Sour (P, TNT)
Source: The Kosher Palette II
Serves: 6 to 8

2 to 3 tablespoons olive oil
2 to 3 large Portobello/Portabella mushrooms
4 to 5 cups mesclun (spring greens)
3/4 cup honey cashews

Sweet and Sour Red dressing:
1/3 cup olive oil
1/4 cup sugar
1/4 cup lemon juice
1/4 cup ketchup
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoons paprika

Make Salad:
Heat olive oil in a skillet and sauté mushrooms until tender. Remove from heat; set aside to cool. Cut into slices.

Make Dressing and Assembly:
Whisk olive oil, sugar, lemon juice, ketchup, garlic, salt, dry mustard, and paprika in a large bowl.

Combine mushrooms and dressing in a large bowl, turning to coat.

Marinate, covered in the refrigerator for at least 1 hour or up to 12 hours. Place mesclun and tomatoes in a serving bowl. Add mushrooms with the dressing; top with cashews.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A