Food blogger Sangita Agrawal's fresh vegan Tossed Salad with Stir-Fried Mushrooms is full of fibre and overflowing with flavours.

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.

• MORE RECIPES!