Mushroom Salad
Deeply golden brown mushrooms and roasted baby potatoes top this savory mushroom salad. Loaded with vibrant vegetables and dressed in a delicious, creamy balsamic vinaigrette, you will love this mushroom salad recipe.
Servings: 6
Calories: 354kcal
Ingredients
Mushrooms/Marinade
- 16 ounces portobello mushrooms, sliced
- ¼ cup balsamic vinegar
- ⅛ cup Tamari or Soy Sauce
- 1 Tablespoon Stone-ground mustard
- 1 teaspoon vegan Worcestershire sauce
- 2 cloves garlic, minced
- 1 Tablespoon liquid smoke (hicokory flvoar)
- 1 teaspoon montreal steak seasoning
Mini Potatoes
- 8 ounces mini potatoes, cut in alf
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 sprigs rosemary
Salad Ingredients
- 6 cups Romaine Lettuce, chopped
- ½ cup pickled red onions or raw onions, sliced thin
- 8 baby bell peppers, sliced, or 1 red bell pepper sliced thin
- 1 cup Campari tomatoes, cut in half
- ½ cup tofu feta cheese
- 1 English cucumber cut into bite-sized pieces
- ¼ cup fresh dill, chopped
Dressing
Instructions
Mushroooms
- Clean portobello mushrooms and slice.
- Combine marinade ingredients, and whisk together.
- Place mushrooms in a container and pour marinade over the top. Seal the container and shake to cover the mushrooms.
- Marinate overnight or at least a couple of hours for the best results.
- In a large skillet over medium heat, cook the mushrooms until brown.
- If the mushrooms start to stick to the pan, use a small amount of vegetable broth or water to allow the mushrooms to continue cooking.
- Remove from heat and allow to cool, or place in a container and refrigerate until ready to serve the salad.
Roasting Mini Potatoes
- Preheat the oven to 374 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
- Wash and cut the potatoes in half (skin on).
- Rinse potatoes after they are cut so they are somewhat damp, and place them in a bowl.
- Season the potatoes with garlic and onion powder and toss in the bowl.
- Place the potatoes in a single layer on the prepared baking sheet and lay whole rosemary sprigs across the potatoes.
- Roast for 30 minutes until browned.
- Remove from the oven and allow to cool completely, or transfer to a container and place in the refrigerator until ready to serve the salad.
Salad Assembly
- Begin with the Romaine Lettuce as the base of the salad.
- Add the remaining raw ingredients and tofu feta cheese around the top of the lettuce bed.
- Now, add the cold mushrooms and potatoes.
Dressing
- Add all the ingredients to a high-speed blender.
- Do not dress the salad until ready to serve.
Notes
- I chose to dress the mushroom salad with a creamy balsamic dressing because the balsamic flavors taste beautiful with the ingredients in the salad. However, I suggest other dressings to meet individual preferences. For example, lemon basil dressing, or maple dijon is another favorite.
- Marinate the mushrooms, if possible, overnight.
- Prepare potatoes while mushrooms are cooking to save time cooking.
- Choose Tamari or liquid aminos for a gluten-free alternative to soy sauce.
Nutrition
Serving: 6g | Calories: 354kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 409mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg