Ingredients
Scale
- 1 lb mixed mushrooms (cremini, button, shiitake), sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups mixed salad greens
- 1/3 cup dried cranberries
- 1/2 cup walnut halves, lightly toasted
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Salt and black pepper to taste
- For the Herb Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms and sauté for 8–10 minutes until golden brown and lightly caramelized.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Season the mushrooms with salt and pepper, then remove from heat and allow to cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, parsley, salt, and pepper to make the dressing.
- In a large serving bowl, combine the salad greens, parsley, dill, and chives.
- Add the sautéed mushrooms, dried cranberries, and toasted walnuts.
- Drizzle the herb dressing over the salad and gently toss until evenly coated.
- Transfer to a serving platter and garnish with extra herbs if desired.
- Serve immediately as a light meal or elegant side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 285 kcal