Portabella mushroom salad

 I hope everyone is having Chanukah that is filled with family, friends, good food, laughter, and warmth! Here is a recipe that you could add to your Chanukah party menu…

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!

Serves: 8

Preparation: 25 minutes

Ingredients:

Salad:

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

Dressing:

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

Instructions:

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.