“What can I bring?“
‘Tis the season for entertaining. With Christmas fast approaching, the weekends are a blur of entertaining. We follow the tradition of “bring a plate” when we visit friends over the crazy months of November – January. I have to say that since I started writing here, expectations seem to have risen a little….The great thing about that is there are many willing friends and family members to try out my new recipes and give it a “blog worthy” tick or flick. This salad got a big tick.
It is also the season for an abundance of fabulous fresh salad ingredients. I adore Spring/Summer produce. In my opinion there is absolutely NO excuse for soggy or boring salads.
If you dread having to think up a fabulous fresh healthy dish to bring based on your question: “What do I bring?” this recipe is for you:
- Fresh and healthy – mushrooms are a power house of nutrients
- Simple, easy to make
- Full of flavour and lovely textures
- A little bit different
I love trying new recipes and variations with the ingredients that I really enjoy cooking with and eating. If you are a regular reader you may have noticed that there are a number of ingredients that I use, in different ways, often. Mushrooms are one of my staple ingredients, I love that they can be used in hot or cold dishes, with meat or as a replacement for meat. While they are hearty and meaty, they can also be delicate and light. In this salad they are a little bit sweet and light.
- 300 grams of mushrooms
- 2 teaspoons of honey – warmed
- salt and pepper
- 1 tablespoon of olive oil
- 1 red capsicum cut into 4-5 piece
- 150 grams of fresh rocket or salad leaves
- 1 small zucchini peeled with a peeler into thin strips
- 1/2 cup of macadamia nuts – halved
- 7-10 bocconcini cheese cherries
- 1/4 teaspoon of sesame oil
- 1 tablespoons of olive oil
- 1/2 tablespoon of honey
- 1/2 tablespoon of white wine vinegar
- Heat the oven to 180 degrees
- Mix the honey, salt and pepper and oil together and drizzle over the mushrooms
- Bake for 20 minutes in a dish along with the red capsicum
- Remove from the oven and cool
- Place the rocket onto a serving dish and add the vegetables, macadamias and bocconcini
- Drizzle the dressing over the salad
* This is a sponsored post, I was compensated for developing the recipe for this post by the Australian Mushroom Growers Association. Yes – I do think that this is my dream job!
Enjoy the festivities of the coming months, and be sure to take the salad that is placed in the center of the table for everyone to admire 😉
For more mushroom recipe ideas visit The Power of Mushrooms, or keep an eye on my posts via A Fresh Legacy Facebook as I am sure to use them many more times over the coming months. One of my readers has invited me to come and take a look at her set up to grow Oyster Mushrooms. I am looking froward to having a look an getting some mushroom growing tips.
Have you tried mushrooms in a salad?
This post is linked to Veggie Mama’s Meatless Monday.
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