Recipe: Summer Mushroom Salad With Lemon Vinaigrette!

We just received the freshest organic Farmers Mix Mushrooms from Fat Moon Farm. Grab some from our produce department and mix up this delicious summer mushroom salad today!

Summer Mushroom Salad with Lemon Vinaigrette

Ingredients:

• For the Salad:
  • 1 lb mixed mushrooms (such as Lion’s Mane, Shiitake, and Oyster), sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup baby spinach leaves
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • Fresh basil leaves, for garnish
• For the Lemon Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

1. Prepare the Vinaigrette:
   • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
2. Cook the Mushrooms:
   • Heat a tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
   • Season with a pinch of salt and pepper. Set aside to cool slightly.
3. Assemble the Salad:
   • In a large salad bowl, combine the cherry tomatoes, cucumber slices, red onion, and baby spinach leaves.
   • Add the sautéed mushrooms on top.
   • Sprinkle with crumbled feta cheese and toasted pine nuts.
   • Drizzle the lemon vinaigrette over the salad and toss gently to combine.
4. Serve:
   • Garnish with fresh basil leaves.
   • Serve immediately as a light, refreshing summer dish.

Tips:

• Variety: Feel free to mix in your favorite seasonal vegetables, such as bell peppers or avocado, for added texture and flavor.
• Protein Boost: Add grilled chicken, shrimp, or tofu for a more substantial meal.

Enjoy this vibrant, healthy, and delicious summer mushroom salad that’s perfect for warm weather and outdoor dining!