Marinated Mushroom and Avocado Salad recipe
Just a half hour in a rich marinade makes fresh mushrooms taste as robust as if they had been grilled or roasted—but in a fraction of the time.
Ingredients:
½ cup sherry wine vinegar
½ cup chopped fresh basil leaves
¼ cup Dijon mustard
2 tablespoons olive oil
1 pound white mushrooms, sliced
6 lettuce leaves
1 medium avocado, peeled, pitted, sliced
1 red bell pepper, seeded, diced
1 green bell pepper, seeded, diced
12 slices Italian bread, grilled
Directions:
1) Whisk together vinegar, basil, mustard, and oil in a medium bowl. Add mushrooms, toss to coat, and marinade 30 minutes.
2) Plate salads: place lettuce on 6 serving plates. Top with avocado, bell peppers, and marinated mushrooms. Drizzle remaining marinade over. Place 2 slices grilled bread on plates and serve.
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