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

  • 3

    tablespoons walnuts roasted, chopped

  • 1

    bunch watercress stems discarded, washed and dried

  • 3

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

  • 2

    large portobello mushrooms stems removed

  • Freshly-ground black pepper to taste

  • 3

    tablespoons walnut or olive oil divided

  • 1

    tablespoon red wine vinegar

  • 1/4

    teaspoon salt

  • 1

    large shallot finely diced

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

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