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.

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Serves: 2
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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:

  1. 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.
  2. 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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