MUSHROOM SALAD

Mushroom Salad

3 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 cup zucchini, chopped
2 cups fresh corn kernels, cut from the cob
2 cups cooked brown rice
1 tablespoon fresh lemon juice
2  bell peppers of varying colors, diced
1/2 cup fresh thyme leaves or 1 tablespoon dried
Salt and pepper to taste
2 beefsteak tomatoes, sliced
1/2 cup arugula

Directions

Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.
Sauté zucchini for about five minutes, adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five minutes to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.
Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.*Mushroom info* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/mushroom-salad.html

Fennel and Mushroom Salad

Meyer Lemon Vinaigrette
1/4 cup fresh Meyer lemon juice
1/2  teaspoon honey (or more if using regular lemons)
1 teaspoon Dijon mustard
3 ounces extra-virgin olive oil
Salt and black pepper
Salad
2  pounds fennel bulbs
1 pound white button mushrooms
Salt and black pepper
1 ounce chopped fresh chives
Directions
To make the vinaigrette, combine the juice, honey, and mustard in the bowl of a food processor or blender. While the machine is running, slowly pour in the oil to emulsify the vinaigrette. Season with salt and pepper. Makes about 3/4 cup.
To make the salad, trim the tops from the fennel and reserve the best-looking inner fronds for garnish. Shave the fennel  1/8 inch thick on a mandoline. Toss it with a little of the vinaigrette to prevent browning and layer them on a large platter.
Shave the mushrooms 1/8 inch thick on a mandoline. Layer them over the fennel. Sprinkle everything with salt and pepper. Drizzle with about ½ cup more vinaigrette. Sprinkle with the chives and garnish with the reserved fennel fronds.* Chef Ida Shen, University of California, Berkeley*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/mushroom-salad.html

ZESTY MUSHROOM SALAD

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1 cup vegetable oil
1/3 cup wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped chives
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
1 small garlic clove, minced
6 cups torn iceberg lettuce
2 cups torn spinach leaves
1/4 lb mushroom, sliced
1/3 cup sliced pitted ripe olives
n jar with tightly fitting lid combine oil, vinegar, lemon juice, chives, salt, Tabasco sauce and garlic; shake well.
In large bowl combine lettuce, spinach, mushrooms and olives. Add 3/4 cup dressing and toss lightly to mix well. Refrigerate remaining dressing in jar for later use.*Food.com*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/mushroom-salad.html

IDEES VIR SAMPIOEN SLAAI

Melanie Nel
Ek sny die mushrooms in dun skywe en gooi Italian slaaisous oor en laat staan vir paaruur in yskas

Helena Kruger
En n bietjie fyngekapte ui by is ook lekker saam met die slaaisous..

Lenette Saayman
Mushrooms

Gesny met Ina paarman se blue cheese slaai sous en opsioneel n hand vol sultanas en n Granny Smith Appel afgeskil en in fyn stukkies gerasper of gesny daarin!

Teresa Schwartz
Mushrooms opgesny. Sous: borrie, kerrie en bietjie suiker meng met mayo. Gooi oor mushrooms en meng