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Hot Mushroom Salad


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  • 4 cups mixed salad greens (red lettuce, spinach, Chinese/Napa cabbage)
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 2 cups sliced hon-shimeji mushrooms
  • 1 tablespoon minced fresh dill (or 1/2 tspn dried dill weed)
  • Freshly-ground black pepper to taste
  • 1 cup garlic croutons


Servings 4


Step 1

Rinse and pat dry salad greens, place in a serving bowl.

In a small saucepan, combine oil, lemon juice, and salt. Heat mixture over medium heat until it boils. Add the mushrooms and continue cooking about 2 minutes or until mushrooms are heated through. Stir in dill.

Pour mixture over salad greens; toss well. Sprinkle with pepper and garnish with croutons.

This recipe yields 4 servings.

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