Grilled Oriental Mushroom Salad

(NC) – Assorted fresh mushrooms and a zesty oriental style dressing are the stars in this warm zippy salad – perfect for lunch or to accompany grilled meat.

Grilled Oriental Mushroom Salad

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Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes

Ingredients

  • 3 tbsp each vegetable oil and soy sauce 45 mL
  • 1/3 cup rice vinegar 75 mL
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard 15 mL
  • 2 green onions chopped
  • 1 tbsp gingerroot finely, minced, 15 mL
  • 1 lb Mushrooms (white sliced, assorted, fresh, 500 g
  • crimini portabella, Shiitake, oyster)
  • 3 tbsp teriyaki sauce 45 mL
  • 16 cups mixed salad greens or baby spinach 4 L
  • 1 tbsp sesame seeds 15 mL

Instructions

  • In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and gingerroot; set aside. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Barbecue on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stovetop just until boiling.
  • Divide salad greens evenly among 4 large salad plates. Top with warm mushroom slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.

Notes

Nutritional Information
Per Serving (12.4 oz): Calories: 193; Protein: 8.3 g; Fat: 12.6 g; Carbohydrates: 16.6 g; Dietary Fibre: 5.4 g
Tips:
Prepare dressing in micro proof bowl or glass (2 cup/500 mL) measuring cup and heat in microwave until boiling.
Mushrooms could be cooked in 425 F (220 C) oven instead of barbecue.
Variation:
Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.

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