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Italian Mushroom Salad Recipes

Guest Author - Paula Laurita

These salads are healthy, delicious, and easy to make.

Fennel and Mushroom Salad Recipe

Ingredients

  • 1 fennel bulb, quartered, cored, and sliced very thin
  • 4 ounces Cremini mushrooms, cleaned and sliced thin
  • 4 ounces white mushrooms, cleaned and sliced thin
  • 1/2 cup Italian flat leaf parsley leaves, roughly chopped
  • 2 Tbs red wine vinegar
  • 2 Tbs extra-virgin olive oil
  • 1/8 teaspoon sea salt
  • 1/8 tsp freshly ground black pepper
  • 6 Romaine lettuce leaves

Directions

  1. Place the fennel, mushrooms, and parsley in a large bowl.
  2. Whisk together the vinegar, olive oil, salt, and pepper.
  3. Add the dressing to the bowl and toss well.
  4. Place the lettuce leaves on a serving plate. Place the salad in the middle of the lettuce.
  5. Serve the salad at room temperature.

Mushroom and Parmesean Salad Recipe

Ingredients

  • 8 ounces Cremini mushrooms, cleaned and sliced thin
  • 8 ounces white mushrooms, cleaned and sliced thin
  • 4 cups Arugula, cleaned
  • 1/4 cup Parmesan cheese, shaved
  • 2 Tbs balsamic vinegar
  • 3 Tbs extra-virgin olive oil
  • 1/8 teaspoon sea salt
  • 1/8 tsp freshly ground black pepper

Directions

  1. Place the mushrooms, arugula, and Parmesean cheese in a large bowl.
  2. Whisk together the vinegar, olive oil, salt, and pepper.
  3. Add the dressing to the bowl and toss well.
  4. Serve the salad at room temperature.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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