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Salad:
Sweet and Sour Red dressing:
Make Salad:
Make Dressing and Assembly:
Combine mushrooms and dressing in a large bowl, turning to coat.
Marinate, covered in the refrigerator for at least 1 hour or up to 12 hours. Place mesclun and tomatoes in a serving bowl. Add mushrooms with the dressing; top with cashews.
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
2 to 3 tablespoons olive oil
2 to 3 large Portobello/Portabella mushrooms
4 to 5 cups mesclun (spring greens)
3/4 cup honey cashews
1/3 cup olive oil
1/4 cup sugar
1/4 cup lemon juice
1/4 cup ketchup
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoons paprika
Heat olive oil in a skillet and sauté mushrooms until tender. Remove from heat; set aside to cool. Cut into slices.
Whisk olive oil, sugar, lemon juice, ketchup, garlic, salt, dry mustard, and paprika in a large bowl.