Food blogger Sangita Agrawal's fresh vegan Tossed Salad with Stir-Fried Mushrooms is full of fibre and overflowing with flavours.
Photographs: Kind courtesy Sangita Agrawal
Tossed Salad with Stir-Fried Mushrooms
Servings: 4
Ingredients
For the stir-fried mushrooms
- 200 gm button mushroom
- 1 tsp extra virgin olive oil
- 1 tbsp butter, optional if vegan
- 1 tbsp minced garlic
- 1 tsp chopped parsley and/or celery
- Salt to taste
For the salad
- ½ cup sliced red bell pepper or capsicum
- ½ cup sliced yellow bell pepper or capsicum
- ½ onion, sliced
- 1 cup iceberg lettuce
- 1 cup salad leaves, like lollo rosso, rocket, baby spinach
For the dressing
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp lemon juice/red wine vinegar
- ½ tsp red chilly sauce
- Salt and black pepper to taste
Method
For the stir-fried mushrooms
- Slice each mushroom into 4 slices.
- Warm the oil and butter in a large heavy-bottomed frying pan over medium heat.
Add the minced garlic and stir.
Add the mushrooms and stir on high heat till firm but cooked.
Add the chopped parsley and/or celery. Season with salt.
- Take off heat and cool to room temperature before adding to the salad.
For the salad
- Tear the washed greens for the salad into bite-size pieces.
Place all the vegetables along with the greens in a medium-sized salad bowl (please see pic above) and set aside.
For the dressing
- Mix all the ingredients for the dressing in a bowl.
Set aside.
To assemble
- Add the mushrooms to the salad and vegetables and drizzle the dressing on top.
Serve.