MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE
When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.
Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
PURSLANE SALAD WITH MUSHROOMS, WALNUTS AND OLIVES
One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield Serves six
Number Of Ingredients 13
Steps:
- Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
- Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 178 milligrams, Sugar 1 gram
MUSHROOM AND WALNUT SALAD
Make and share this Mushroom and Walnut Salad recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine mushrooms, walnuts, sour cream, green onions, lemon juice, salt, and pepper; cover and refrigerate until serving.
- To serve, arrange lettuce leaves to form a nest in 4 serving bowls; spoon mushroom salad into lettuce and serve.
SPINACH SALAD WITH WALNUTS
Nutritious spinach gets a protein boost from walnuts and eggs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together vinegar, Dijon mustard, olive oil, shallot, and tarragon.
- Add spinach, walnuts, hard-cooked eggs, and mushrooms. Season with coarse salt and ground pepper. Toss just before serving.
QUINOA, SPINACH AND MUSHROOM SALAD
This is almost a classic spinach and mushroom salad, but it's bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
- Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 1 gram, TransFat 0 grams
WARM SPINACH SALAD WITH MUSHROOMS
Steps:
- Combine shallot, vinegar, and 1/4 tsp salt in a small bowl. place spinach in a large mixing bowl. Heat 1 tbsp of the oil in a large skillet over medium heat. Add walnuts and cook, stirring frequently, until lightly browned, about 3 minutes. Remove from the pan with a slotted spoon and add to spinach. Add mushrooms to the skillet and cook over medium heat until softened and browned, 3 to 5 minutes. Transfer mushrooms and warm oil to bowl with spinach, making sure to use all of the oil. Add shallot mixture and remaining oil; gently toss to combine. Season with salt and pepper to taste and serve immediately.
ARUGULA, MUSHROOM AND WALNUT SALAD
Make and share this Arugula, Mushroom and Walnut Salad recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°. In a pie plate, toast the walnuts for about 6 minutes, or until golden brown. Let cool.
- In a bowl, whisk the olive oil with the wine.
- Season with the salt and pepper. In a large bowl, combine the arugula, mushrooms and walnuts.
- Add the dressing and toss to coat. Serve on salad plates.
Nutrition Facts : Calories 352.8, Fat 33.2, SaturatedFat 3.7, Sodium 353.4, Carbohydrate 9.6, Fiber 3.6, Sugar 3.5, Protein 8
SPINACH SALAD WITH WARM BALSAMIC WALNUT DRESSING
Fresh spinach, mushrooms, red onion and feta cheese are tossed with a warm bacon, walnut and balsamic dressing for a delicious side-dish salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, 2 cups each.
Number Of Ingredients 11
Steps:
- Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
- Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Remove bacon from skillet; reserve 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
- Add walnuts to reserved drippings in skillet. Cook 1 to 2 min. or until lightly toasted, stirring occasionally. Stir in vinegar, oil, salt and pepper. Cook 30 sec. or until heated through. Pour hot dressing over salad; toss to coat. Top with eggs. Crumble bacon; sprinkle over salad.
Nutrition Facts : Calories 310, Fat 28 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
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