Don't expect conventional nutrients from mushrooms, but they have hidden anti-cancer activity and may stimulate immune function, research finds. Add red pepper's vitamin C, olive oil's good fat, and the antioxidants in basil and garlic for a very healthful salad.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Toss mushrooms 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, red pepper, basil or mint, and pine nuts.

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  • Whisk together dressing ingredients; toss into mushroom mixture.

  • Place lettuce on 4 salad plates and spoon mushroom mixture on top.

Nutrition Facts

179.5 calories; 6.2 g protein; 8.1 g carbohydrates; 0 mg cholesterol; 9 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2008
Outrageously good. I roasted the red bell peppers as other reviews suggested and used lime juice because I didn't have lemon. I also used fresh mint. This is the best dish I have ever made. Read More
(14)

Most helpful critical review

Rating: 3 stars
04/26/2010
Unimpressed really. I appreciate the health-factor incredibly easy to put together... the flavors just didn't come together in any way that makes me say wow or ever have a desire to make again. I wish I could think of a way to make the recipe better (followed exactly opting for basil in the salad and the vinegar in the dressing). Maybe sautee the mushrooms and add some sald and pepper? Would that be enough? Anyhow just won't make again! Read More
(2)
28 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2008
Outrageously good. I roasted the red bell peppers as other reviews suggested and used lime juice because I didn't have lemon. I also used fresh mint. This is the best dish I have ever made. Read More
(14)
Rating: 5 stars
06/03/2007
yummy! i did as directed except i put the finely chopped red bell pepper to cook in the oven w/ the mushrooms and i didn't have pine nuts on hand so i chopped & roasted some cashews. while eating this i was feeding my baby feta cheese so as an after thought i sprinkled it on to my salad. it complemented it very well. i will definitely make this again as it was so easy! Read More
(9)
Rating: 5 stars
08/27/2007
A great break from the traditional salad - I loved it! Bake the bell peppers with the mushrooms and sprinkle some feta cheese at the last step. I used basil and the flavor complimented the rest of the ingredients quite well. Read More
(7)
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Rating: 5 stars
12/11/2007
Oh wow. This was amazing! What is it about garlic and mushrooms that they go so perfectly together? I used basil and the flavors blended seamlessly. The only things I did differently were to use baby bellas and keep the pine nuts raw (I prefer the flavor). And it's so easy to prepare! An absolute keeper. Read More
(7)
Rating: 5 stars
12/21/2009
I made this recipe twice. Because i wanted to make it for a potluck party. The first time i made it as instructed. The second time i made it i added pinenuts no mint a sprinkle of basil i dipped the mushrooms in balsmic vinegar oregano and oil. And i used shitake mushrooms instead. For the dressing i didnt use any lemon but a squeeze of lime pepper white wine vinegar with balsmic vinegar and i roasted the red papers with garlic. Everyone loved it!!!!!! Read More
(5)
Rating: 5 stars
03/19/2010
I really loved this. I used walnuts instead of pine nuts because thats what I had and used more lettuce than called for because I like lettucey salad. Otherwise made as written with basil (though I'd like to try the mint some time too!) and balsamic. Tip for those that don't know: Boston lettuce & Bibb lettuce = butter lettuce. Thanks for the recipe! Read More
(5)
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Rating: 5 stars
05/04/2007
Boy is this good! I used an orange pepper because that's what I had on hand. I also used dried basil--I had fresh mint in the fridge but chickened out when it came to dumping it in. Different but oh so good! Read More
(4)
Rating: 5 stars
01/23/2008
I didn't have pine nuts so I skipped them and I used 1 tsp dried basil instead of fresh. I also roasted the red peppers with the mushrooms for extra flavor. This salad is a great "winter" salad. Fabulous color and really delicious blend of veggies. Read More
(4)
Rating: 5 stars
09/06/2011
I thought this salad was quite amazing. I had to use mixed greens because I didn't have Boston lettuce. Didn't toast the pine nuts because I prefer them raw. Used an orange bell pepper because that's what I had. I used fresh lemon juice to make it extra special. I will make this again trying fresh basil and Boston lettuce. I am sure it will make it even better. Read More
(3)
Rating: 3 stars
04/26/2010
Unimpressed really. I appreciate the health-factor incredibly easy to put together... the flavors just didn't come together in any way that makes me say wow or ever have a desire to make again. I wish I could think of a way to make the recipe better (followed exactly opting for basil in the salad and the vinegar in the dressing). Maybe sautee the mushrooms and add some sald and pepper? Would that be enough? Anyhow just won't make again! Read More
(2)