Mushroom and pine nut salad
This Mushroom and Pine Nut Salad features earthy mushrooms and nutty pine nuts dressed in a light vinaigrette, making it perfect for a quick meal or side dish. It is topped with grated parmesan for added richness.
Cook time 5 min
Prep time 10 min
Ingredients:
1/2 cup pine nuts1/4 cup olive oil
2 tbsp vinegar
1 tbsp mustard
1/3 cup mushrooms
2 tbsp chives
2 cups mixed greens (or salad mix)
1.50 cups grated parmesan cheese
Welcome to a delightful and nutritious recipe for Mushroom and Pine Nut Salad. This dish combines the earthy flavors of mushrooms with the rich taste of pine nuts, all brought together by a light and tangy dressing. It's perfect for a quick lunch or as a side dish for dinner.
Instructions:
- Place a dry skillet over medium heat.
- Add the pine nuts and toast them, stirring frequently, for about 3-5 minutes, until they are golden brown and fragrant. Be careful not to burn them.
- Once toasted, transfer the pine nuts to a plate to cool.
- In a small mixing bowl, combine the olive oil, vinegar, and mustard.
- Whisk the ingredients together until well emulsified and the dressing is smooth.
- Clean and thinly slice the mushrooms.
- Finely chop the chives.
- Rinse and pat dry the mixed greens if needed.
- In a large salad bowl, combine the mixed greens, sliced mushrooms, toasted pine nuts, and chopped chives.
- Drizzle the prepared dressing over the salad.
- Toss the salad gently to ensure all ingredients are well-coated with the dressing.
- Sprinkle the grated parmesan cheese over the top of the salad.
- Give the salad one final gentle toss to incorporate the cheese.
- Serve the salad immediately as a refreshing starter or a light main dish.
Congratulations on preparing a delicious and healthy Mushroom and Pine Nut Salad! With its combination of fresh greens, savory mushrooms, nutty pine nuts, and a zesty dressing, this salad is sure to become a favorite. Enjoy!
Mushroom and pine nut salad FAQ:
The Mushroom and Pine Nut Salad is best enjoyed fresh. However, if stored in an airtight container in the fridge, it can last for up to 2 days. Note that the texture of the greens may become soggy over time due to the dressing.
Yes, you can substitute pine nuts with walnuts, almonds, or sunflower seeds for a different flavor and texture. Just be aware that this may alter the taste profile of the salad.
You can use a variety of mushrooms, such as button, cremini, or shiitake. Choose fresh mushrooms that are firm and free of blemishes for the best flavor and texture.
To make the salad vegan, simply omit the grated parmesan cheese or replace it with a vegan cheese alternative. The rest of the ingredients are naturally vegetarian and plant-based.
Pine nuts are toasted perfectly when they turn golden brown and emit a fragrant, nutty aroma. Keep a close eye on them as they can burn quickly, typically within 3-5 minutes on medium heat.
Tips:
- Toasting the pine nuts: For an extra layer of flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them.
- Choosing the mushrooms: You can use a variety of mushrooms for this salad, such as button, cremini, or shiitake. Make sure to clean them thoroughly to remove any dirt.
- Making the dressing: In a small bowl, whisk together the olive oil, vinegar, and mustard until well combined and emulsified. Adjust the seasoning to taste with salt and pepper.
- Mixing the salad: In a large bowl, combine the mixed greens, mushrooms, toasted pine nuts, and chives. Drizzle the dressing over the top and toss gently to coat all the ingredients evenly.
- Serving suggestions: For an extra touch, shave some parmesan cheese over the top just before serving, or serve the salad with a crusty piece of bread.
Nutrition per serving
4 ServingsCalories 270kcal
Protein 13g
Carbohydrates 8g
Fiber 1.28g
Sugar 1.34g
Fat 36g
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