Mushroom Salad With Walnuts And Watercress

Mushroom Salad With Walnuts And Watercress
Mushroom Salad With Walnuts And Watercress

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    large shallot finely diced

  • 1/4

    teaspoon salt

  • 1

    tablespoon red wine vinegar

  • 3

    tablespoons walnut or olive oil divided

  • Freshly-ground black pepper to taste

  • 2

    large portobello mushrooms stems removed

  • 3

    tablespoons walnut or extra-virgin olive oil plus a little extra

  • 1

    bunch watercress stems discarded, washed and dried

  • 3

    tablespoons walnuts roasted, chopped

Directions

Heat broiler. For vinaigrette: Combine shallot, salt and vinegar in a bowl. Whisk 2 tablespoons walnut oil into mixture. Season to taste with pepper. Brush mushrooms with remaining oil; sprinkle with salt and pepper. Grill or broil 4 minutes per side 4 inches from heat source. Cut mushrooms into wide strips. Toss with 1 tablespoon vinaigrette. Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each. Arrange mushrooms on top. This recipe yields 4 servings. Carbohydrates: 5 grams Net Carbs: 3.5 grams Fiber: 1.5 grams Protein: 3 grams Fat: 14 grams Calories: 149

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: