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Kaleidoscope Mushroom Salad


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  • 4 ounces blue cheese crumbled
  • 20 ounces fresh white mushrooms sliced
  • Basil Vinaigrette (listed below)
  • 8 ounces snow peas cut diagonally
  • into 1/4" strips
  • 1 cup coarsley-chopped watercress
  • 1 cup diced red onion
  • 1 cup corn kernels
  • 1 1/2 cup diced pimientos
  • Radicchio lettuce
  • Belgian endive
  • Romain lettuce (inner leaves)
  • 1/3 cup chopped fresh basil
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon lemon pepper or ground black pepper
  • 1/3 cup white wine vinegar
  • 1 tablespoon fresh lemon juice


Servings 8


Step 1

In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish.

For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms.

Serve as an appetizer or main dish.

Basil Vinaigrette: In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before using.

This recipe yields 8 servings.

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