I loooovvve a good salad. A good salad enhances any meal from ordinary to elegant or festive or balanced. Not only do I like a good salad but I like a funky salad with tangy tastes, interesting ingredients, and unique toppings. So I am just so ashamed that this blog barely consists of any salad recipes. The reason for this is that I generally make my special salads for Shabbos, so they are assembled and put together on Shabbos, hence no picture taking.
I was determined to put this salad on the blog. For one thing, I always have to search for it in email. My mother in-law sent me the recipe last year, and I never bothered to write it down and put it away. Now I’ll always have easy access. Also, just because I want to increase my posts on salads!
So I made it during the week, only to realize that my girls at school are making a welcome back party for a student. I brought it to the party and the bowl was licked clean (metaphorically, of course ;))!
Overall this salad has a pretty solid reputation of being well-liked by all!
Preparation: 25 minutes
1 head Romaine Lettice, cut to desired size
5-8 Cherry or grape tomatoes, halved or quartered
4 portabella mushrooms or 5-6 white mushrooms, diced
A handful of almonds
1/3 cup oil
¼ cup sugar
¼ cup vinegar
¼ tsp mustard
¼ cup ketchup
1 clove garlic, crushed
½ tsp salt
¼ tsp paprika
Place chopped mushrooms in a pan and drizzle with oil, salt, and pepper. Roast in oven at 350 degrees (180c) for 20 minutes. Keep in mind mushrooms will shrink in oven.
|Before roasted and after roasted.|
While that’s roasting, place vegetables in a serving bowl. Mix dressing together in separate bowl.
Add mushrooms and dressing right before serving. Top with almonds.
Please note: Unless you’ve made a really large salad, don’t pour on all the dressing. It makes a lot. I would save a little for later.