Healthy recipe for Portabellini Mushroom Salad with a homemade soy and garlic dressing
10 ml (2 t) olive oil
45 ml (3 T) balsamic vinegar
30 ml (2 T) soya sauce
2 cloves garlic, crushed
30 ml (2 T) butter
250 g South African portabellini mushrooms, wiped clean
150 g mixed salad greens, washed and spun dry
250 g mixed exotic tomatoes, sliced in half
100 g new season baby vegetables, washed
45 ml (¼ C) pomegranate rubies
Mix together the olive oil, balsamic, soya sauce and garlic and leave the dressing stand for ten minutes.
Heat the butter in a non-stick frying pan.
Add the whole portabellini mushrooms to the pan and toss until the mushrooms begin to soften and lightly brown in the pan.
Pour the dressing into the pan, and toss gently until all the mushrooms are well coated.
Bring the dressing to the boil for a minute or two until the mushrooms are cooked through and then remove the pan from the heat.
Place the salad ingredients except for the pomegranate rubies into a bowl.
Take two spoonfulls of dressing from the pan and pour over the salad leaves and toss to coat.
Arrange the salad on a platter.
Top with the portabellini mushrooms and sprinkle the salad with the pomegranate rubies.
Serve immediately with the remaining dressing on the side.
Allow the mushrooms to cool slightly before adding them to the salad to prevent the salad leaves from wilting. Serve as a starter or as side dish to the main meal.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor