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
  1. 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).
  2. 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.)
  3. Combine all dressing ingredients. Toss desired dressing amount (you don’t need to use all) with greens, sweet potatoes, mushrooms, almonds, and pomegranate seeds.
Recipe by Between Carpools at https://betweencarpools.com/this-is-that-mushroom-romaine-salad-that-everyone-loves/