Mushroom And Walnut Salad Recipes

MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE

Mushroom Steak Salad with Walnut Vinaigrette image

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

Ingredients

8 ounces boneless beef sirloin steak (3/4 inch thick)
3 tablespoons olive oil, divided
1 cup each sliced fresh baby portobello, shiitake and button mushrooms
2 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 tablespoons walnut oil
2 tablespoons finely chopped walnuts
3 cups torn mixed salad greens
1 shallot, sliced
2 tablespoons crumbled goat cheese

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

Purslane Salad With Mushrooms, Walnuts and Olives image

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

Ingredients

1 generous bunch purslane, thick stems cut away (about 4 cups), washed and dried
6 medium-size cremini or white mushrooms, wiped clean, trimmed and sliced
1/3 cup thinly sliced celery (from the heart of the celery)
1 tablespoon minced celery leaves
1/4 cup broken walnuts
12 kalamata olives, pitted and halved (optional)
1/4 cup crumbled feta (1 ounce)
1 tablespoon red wine vinegar, white wine vinegar, or sherry vinegar
1 tablespoon fresh lemon juice
1 garlic clove, green shoot removed, minced or pureed
Salt to taste
1/3 cup olive oil
freshly ground pepper

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

CRAB SALAD WITH GRILLED PORTOBELLO MUSHROOMS AND WALNUT VINAIGRETTE

Crab Salad with Grilled Portobello Mushrooms and Walnut Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon chopped roasted walnuts
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon champagne vinegar
3 tablespoons walnut oil
4 large Portobello mushrooms, stem removed
2 ounces frisee lettuce
2 ounces watercress
1/2 cup fresh jumbo lump crabmeat

Steps:

Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil.
Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill.
Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat

MUSHROOM AND WALNUT SALAD

Mushroom and Walnut Salad image

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

Ingredients

4 cups sliced mushrooms (preferably white button or cremini mushrooms)
1/2 cup walnut pieces
2/3 cup sour cream
1/2 cup green onion, minced
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon fresh ground black pepper
8 -12 boston lettuce leaves, washed and dried

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.

ARUGULA, MUSHROOM AND WALNUT SALAD

Arugula, Mushroom and Walnut Salad image

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

Ingredients

1 cup walnut pieces (4 ounces)
1/4 cup extra virgin olive oil
3 tablespoons full-bodied red wine
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
16 cups packed arugula leaves (3/4 pound)
1/2 lb cremini mushroom, stems trimmed, thinly sliced

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

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