Mushroom & Bell Pepper Salad
The familiar ingredients in this spring salad are typically served raw. I love the surprise of the vegetables’ softness when lightly cooked.
November 5, 2009
Serves 2
What you need:
- 3 teaspoons olive oil
- 1 red onion, peeled and sliced into half circles
- 1 whole red or yellow pepper, seeded and sliced into strips
- 1 cup mushrooms, cleaned and sliced
- 1 head romaine lettuce, washed and chopped
- 1 teaspoon balsamic vinegar
- Salt to taste
What you do:
- In a skillet, sauté the onion in 2 teaspoons oil until soft. Add the bell pepper and continue cooking until also soft. Add mushrooms and cook until they brown.
- Toss the cooked vegetables with the lettuce and drizzle with remaining 1 teaspoon olive oil and balsamic vinegar. Season with salt.
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