Mushroom Salad
Recipe: #43780
October 16, 2024
Categories: Salads, Vegetable Salad, Tomato, Mushrooms, Peppers, Australian, Middle Eastern, Grilling (Outdoor) Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is the perfect salad to serve at your next B.B.Q. Pomegranate molasses is a sweet, thick syrup that is often used in Middle Eastern cooking, I got mine from the supermarket."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (307.2 g)
- Calories 685.3
- Total Fat - 65.9 g
- Saturated Fat - 24.1 g
- Cholesterol - 60 mg
- Sodium - 37.7 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 3.6 g
- Sugars - 10.7 g
- Protein - 7.1 g
- Calcium - 60.3 mg
- Iron - 2.2 mg
- Vitamin C - 55.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the olive oil, 1/4 cup of lemon juice and the pomegranate molasses in a screw-top jar.
Step 2
Place the mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir well to coat; cover and refrigerate 1 hour to allow mushrooms to absorb the dressing.
Step 3
Preheat grill on high heat; place the capsicums skin side up on a tray and grill for 5-8 minutes until skin is charred and place the capsicum in a bowl and cover with plastic wrap.
Step 4
Cool capsicum for 10 minutes, then peel and discard the skin; slice capsicums into 2.5cm-thick strips and add to the mushroom mix.
Step 5
Toss tomatoes, parsley and watercress through the mushrooms; arrange salad on a platter & drizzle with remaining dressing. Season to taste and serve.
Tips
- B.B.Q. Grill
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