This Mushroom Romaine salad is one of those favorite recipes that’ll make its way into every household.
Some salad recipes go around from friend to friend with no clear credit. As they move along, one adds one ingredient, another removes a different one. This is the particular way that salad recipes get passed from one person to another. Years ago, there was a popular Portobello mushroom salad with ketchup in the dressing. I must have seen 10 versions of it. And so this recipe is the same. Make it your own based on the ingredients in your fridge. Have fun!
Mushroom Romaine Salad
Ingredients
- 16 ounces chopped Romaine lettuce (or a combination of Romaine and spinach or other greens)
- 2 medium sweet potatoes
- 3-4 tablespoons oil, divided
- 10 ounces baby bella or white button mushrooms
- Salt and pepper, to season
- ¼ cup toasted slivered almonds
- ¼ cup Pomegranate seeds
Dressing:
- ½ cup mayonnaise
- ¼ cup soy sauce
- ¼ cup honey
- 1 clove garlic, crushed
Instructions
- Preheat oven to 400⁰F. Peel and cube the sweet potatoes. Toss with 2-3 tablespoons oil, salt and pepper. Roast until soft and crispy at the edges (around 34-45 minutes depending on the size of your cubes).
- Slice mushrooms. Place in a saute pan with 1 tablespoon oil. Saute until crispy at the edges 8-10 minutes. (Note that if you double the quantity of mushrooms it will take much longer to cook them.)
- Combine all dressing ingredients. Toss desired dressing amount (you don’t need to use all) with greens, sweet potatoes, mushrooms, almonds, and pomegranate seeds.
Made this salad tonite, the silence was deafening!!
Will it still be good if I prepare the sweet potatoes/mushrooms in advance (for example if I were to make this for Shabbos) and keep in the fridge till the next day?
Sure. Just keep every component separately.
Looks almost like a salad I keep buying at otl lakewood minus the pomegranate and almonds. Can’t wait to try it out!
total winner! thanks!!
Salad was delicious especially the dressing!
Salad was delicious!! shared it 2 many times to count!
Thanks so much for the recipe, i made the dressing and it looks much darker brown than in the picture .Should I add more mayo, or just leave it the way it is?
Awesome! Could eat the dressing with a spoon
Any suggestion for replacing pomegrantes?
Any recommendations for mayo substitute?
At our recent Project Light seminar, this salad was served at the break. The women all enjoyed it so much! From all the food that was set out, this salad bowl was emptied first and so many of the participants asked for the recipe. They loved the combination of flavors and textures. This nourishing refreshment really enhanced our event!
We had a family shalosh seudos this past Shabbos and two aunts offered to make their favorite salad. Well, guess what? They both showed up with the same components on erev Shabbos–for THIS salad. But the surplus wasn’t an issue at all! Both bowls were wiped clean. This salad is a keeper.