Mushroom Veggie Salad
Elevate your salad game with this vibrant and nutritious Mushroom Veggie Salad, a perfect blend of fresh, crispy greens and sautéed cremini mushrooms. Packed with colorful veggies like cherry tomatoes, cucumber, red bell pepper, and red onion, this salad delivers both taste and texture in every bite. The tangy homemade vinaigrette—featuring a zesty mix of olive oil, lemon juice, Dijon mustard, and honey—ties all the flavors together beautifully. Quick to prepare in just 20 minutes, this healthy and versatile dish is ideal as a light lunch, a refreshing side, or even a base for a more hearty meal. Garnished with fresh parsley, this salad is a feast for both the eyes and the palate, satisfying your cravings while keeping things wholesome.
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Recipe Information
Ingredients
- 2 cups Cremini mushrooms
- 4 cups Mixed greens (e.g., baby spinach, arugula, kale)
- 1 cup Cherry tomatoes
- 1 Cucumber
- 1 Red bell pepper
- 1 small Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Clean the cremini mushrooms by wiping them with a damp cloth or rinsing them briefly under cold water. Pat them dry and slice them thinly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 3-5 minutes until they are tender and slightly golden. Remove from heat and set aside to cool.
Wash and dry the mixed greens, then place them in a large salad bowl.
Halve the cherry tomatoes, slice the cucumber into thin rounds, and dice the red bell pepper into small pieces. Add these vegetables to the salad bowl.
Thinly slice the red onion and add it to the vegetable mix in the salad bowl.
In a small jar or bowl, combine 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper. Whisk or shake well to create a smooth vinaigrette.
Drizzle the vinaigrette over the salad and toss everything together gently to coat the greens and vegetables evenly.
Top the salad with the sautéed mushrooms and freshly chopped parsley for a burst of flavor and garnish.
Serve immediately and enjoy your Mushroom Veggie Salad as a light, healthy dish!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 30.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3226 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
