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Mushroom Salad With Walnuts And Watercress


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  • 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


Servings 4


Step 1

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

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