I love mushrooms and can’t get enough of these earthy morsels. It’s such a tasty treat that it can liven up any dish. Tossed Salad with Stir-Fried Mushroom is a great combination of raw vegetables with cooked mushrooms.
This low carb vegan dish is healthy as it is full of fibre and low in calories. My whole family loves this salad that is bursting with flavours and has lots of texture in it. You can add any vegetable of your choice along with a mix of salad greens and also play with the dressing to suit your pallet.
Tips for making a great salad
- Use fresh button mushrooms. You can use tofu or cottage cheese along with mushrooms. Saute the mushrooms on high heat to get that smoky flavour.
- Feel free to use any mix of salad greens. The green should be fresh and crunchy.
- Along with peppers you can also use cucumber and cherry tomatoes.
- Always let the stir fry come to room temperature before adding to the salad otherwise the salad greens might wilt and lose the crunch.
- Make the dressing as per your taste. Always taste the dressing before adding it to the salad.
- Toss the salad with the dressing just before serving to retain the fresh flavours and textures.
Don’t wait, just try this delicious and satisfying salad! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram.You may like to try our other similar recipes like Roasted Mexican Street Corn Salad and Greek Salad.
Yield: 4 servings
Prep time: 10 minutes
Total time: 20 minutes
Ingredients for tossed salad with stir-fried mushroom
200 grams button mushroom
1 teaspoon olive oil
1 tablespoon butter (avoid if vegan diet)
1 tablespoon garlic minced
1 teaspoon chopped parsley / celery
Salt to season
For the Salad
1/2 cup sliced red pepper
1/2 cup sliced yellow pepper
1/2 cup sliced onion
1 cup iceberg lettuce torn
1 cup salad leaves torn
For the Dressing
1 tablespoon olive oil
1 tablespoon soya sauce
1 tablespoon honey
1 teaspoon lemon juice/red wine vinegar
1/2 teaspoon red pepper sauce
Salt and pepper to taste
Direction for tossed salad with stir-fried mushroom
- Wash and dry the greens and tear them into bite-size pieces.
- Place all the vegetables in a medium-sized salad bowl and set them aside.
- Clean the mushrooms with a damp kitchen towel. Slice each mushroom into 4 slices.
- Heat a large pan over high heat, add oil and butter.
- Add garlic and stir, then add the mushrooms. Stir on high heat till the mushrooms are cooked but firm. Season with salt and switch off the heat. Let it come to room temperature before adding to the salad.
- Arrange the greens on a serving dish; add the mushrooms and drizzle the dressing on top. Serve.
-
-
-
-
-
- OR
-
-
-
-
-
- Toss the greens, mushrooms and the dressing together and serve.
