Strawberry & Balsamic Glazed Mushroom Salad

Summer deserves a good salad and this delicious recipe is better than the rest. Our Strawberry & Balsamic Glazed Mushroom Salad is simple, light bright and very healthy. Mushrooms have a very positive impact on staving-off cancer and during October, if you buy a pink punnet of mushrooms from Pick ‘n Pay, you will help raise funds for breast cancer research. These mushrooms go very well with the rest of the healthy ingredients.

Strawberries aren’t just for fruit salads anymore. Now, Strawberries in salads have become very popular and who knew that the sweetness would add so much dimension to healthy salads. Baby spinach includes a lot of iron and other great nutrients and so do the nuts which also add a great crunch to the party. This recipe is sweet, salty and due to mushrooms, nice and meaty too. You can easily enjoy this Strawberry & Balsamic Glazed Mushroom Salad as a meal or a side at your next summer braai.

Strawberry & Balsamic Glazed Mushroom Salad is a great addition to any South African summer meal or perfect for a weekly lunch meal.

Strawberry & Balsamic Glazed Mushroom Salad Recipe

    0 from 0 votes
    Recipe by South African Weather Service Course: Main, SideCuisine: GlobalDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    5

    minutes
    Total time

    15

    minutes

    Ingredients

    • 1 tbsp olive oil

    • 250 g white button mushrooms, quartered

    • 2 tbsp balsamic vinegar glaze

    • 50 g rocket

    • 50 g baby spinach

    • 250 g strawberries, sliced

    • 100 g feta cheese, crumbled

    • fresh basil leaves

    • 50 g pistachios, roughly chopped

    • Salt and pepper, to taste

    Method

    • Heat olive oil in a large frying pan.
    • Cook mushrooms very briefly until just tender.
    • Add them to a bowl with the balsamic glaze.
    • Toss to coat well and season with a little salt and black pepper.
    • To the bowl add the rocket, baby spinach, strawberries and feta.
    • Toss gently to coat.
    • Plate salad on desired platter.
    • Scatter with basil leaves, chopped pistachios and serve.

    Notes

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