Three Mushroom Salad
Ingredients
- 1/2 lb white mushroom ⓘ
- 1/2 lb black mushrooms ⓘ
- 1/2 lb oyster mushroom ⓘ
- 2 tablespoons lemon juice ⓘ
- 4 medium boiled potatoes, freshly cooked and sliced ⓘ
- 1 teaspoon mustard powder ⓘ
- 2 tablespoons red wine vinegar ⓘ
- 1/2 cup virgin olive oil
- 1 bunch fine chives ⓘ
- 1 bunch watercress, well washed and trimmed ⓘ
- 3 tablespoons toasted sunflower seeds ⓘ
Instructions
- Wipe mushrooms with a damp cloth.
- Slice ends off each stem and cut into thick slices vertically.
- Sprinkle with lemon juice.
- Layer mushrooms and room temperature potatoes in a salad bowl.
- Blend mustard powder, red wine vinegar and olive oil together until creamy.
- Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad.
- Add dollops of mayonnaise to the completed salad.
Nutrition & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).