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Issue 430: Teriyaki Mushroom Salad

RIVKY KLEIMAN

This sautéed mushroom salad combines easy prep with extraordinary taste

Wednesday, February 14, 2018

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FOOD PREPARATION BY BRYNIE GREISMAN, FOOD AND PROP STYLING BY AMIT FARBER, PHOTOGRAPHY BY DANIEL LAILAH

I had just finished developing this recipe when my son and daughter-in-law had a baby. The kiddush was the perfect opportunity to test out this salad. I didn’t have to wait long to see reactions.… The first person who tried it said to the next, “Did you try this salad? It’s amazing.”

INGREDIENTS

SERVES 8 - 10


Ingredients
  • 1 4-oz (113-g) bag baby spinach leaves
  • 1 8-oz (226-g) bag shredded purple cabbage
  • 1 bunch scallions, sliced
  • ½ orange pepper, sliced into 1-inch matchstick pieces
  • ½ yellow pepper, sliced into 1-inch matchstick pieces
  • 1 cup grape tomatoes, halved

TERIYAKI MUSHROOMS
  • 1 Tbsp olive oil
  • 8-10 oz (226-283 g) baby bella mushrooms, washed and quartered
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 Tbsp teriyaki sauce


DRESSING
  • 3 Tbsp mayo
  • ¼ cup white wine vinegar
  • ¼ cup honey
  • 3 cloves garlic, crushed


TOPPING
  • 3 Tbsp sesame seeds, toasted in a 350°F (180°C) oven for 10 minutes
  • 1 oz sweet chili--flavored PopCorners or barbecue chips of your choice



 
PREPARATION

In a 2-quart saucepan, heat 1 Tbsp olive oil and add quartered mushrooms, salt, and pepper. Sauté for 5 minutes, covered. Add teriyaki sauce and stir. Raise heat to high and cook until all liquid is absorbed, about 1 minute. Remove from heat and allow to cool.

Place all salad ingredients, including mushrooms, in a large bowl and toss. Whisk together dressing ingredients and add to salad. Top with toasted sesame seeds and PopCorners.

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