Appetizers & Side Dishes · Soups & Salads

Roasted Mushroom Salad


Leafy salads….meet your match.


  • 1 pound white button mushrooms, halved or quartered
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 cubed red bell pepper and/or green pepper
  • 1/2 cup fresh basil, torn
  • 1/4 cup pine nuts, toasted
  • Small handful of crumbled feta cheese
  • Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar or lemon juice
  • 1 large garlic clove, crushed
  • Salt, to taste
  • Directions

    Preheat oven to 400 degrees F. Toss mushrooms and bell pepper in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, peppers, basil, and pine nuts.

    Whisk together dressing ingredients; toss into mushroom mixture.


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