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Mushroom And Scallion Salad (Recipe)

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Mushroom And Scallion Salad

This salad is very simple to make. But, you would never know that, with all of the nutrients and delicious flavors packed into it. The best thing about this salad is that the leftovers make a great basis for an excellent omelet the next morning. Although, there are thousands of variety of mushrooms, this salad tastes best with cultivated white mushroom. Enjoy.

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Never store mushrooms in a plastic bag, as they will sweat and turn mushy.  Keep them in a paper bag and store for no more than two days in the vegetable compartment of your refrigerator.  On should never wash mushrooms with water, but instead, clean them with a soft brush or wipe them clean with a paper towel.

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Chop the mushrooms and the scallions and place in salad bowl.

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Whisk lemon juice, lemon zest and olive oil.  Drizzle the salad with the dressing just before serving.

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Mushroom And Scallion Salad

Prep time 10 mins | Total time 10 mins

Ingredients

  • 1 pound fresh white mushrooms, cleaned and thinly sliced
  • 8 scallions, chopped
  • ¼ cup chopped fresh basil
  • 2 lemons
  • ¼ cup olive oil
  • 1 teaspoon dry basil
  • Salt to taste

Instructions

  1. Place the mushrooms and the scallion in chilled salad bowl.
  2. Zest the lemons over the mushroom and scallion mixture.
  3. Squeeze the lemon into bowl. Add the olive oil, dry and fresh and mix well.
  4. Drizzle the basil dressing over the mushroom scallion mixture. Toss well.
Sanaa Abourezk

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

Sanaa Abourezk

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

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