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!
- 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
- ½ cup mayonnaise
- ¼ cup soy sauce
- ¼ cup honey
- 1 clove garlic, crushed
- 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.