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Mushroom Romaine Salad

Tossed green salads are always a great way to complete a nice meal, and this recipe goes well with just about any main course for an elegant presentation. This medley features romaine hearts, onions and fresh mushrooms drizzled with a creamy homemade dressing that's seasoned with dried tarragon and a dash of cayenne pepper.—Kathy Green, Mahomet, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4-6 servings

Ingredients

  • 2 bunches romaine hearts, torn
  • 1/4 pound sliced fresh mushrooms
  • 2 green onions, thinly sliced
  • 3 tablespoons olive oil
  • 3 tablespoons cider vinegar
  • 3 tablespoons heavy whipping cream
  • 4-1/2 teaspoons sugar
  • 1-1/2 to 2 teaspoons dried tarragon
  • 1/4 to 1/2 teaspoon salt
  • Dash cayenne pepper

Directions

  • In a large salad bowl, combine the romaine, mushrooms, and onions. In a small bowl, whisk the oil, vinegar, cream, sugar, tarragon, salt and cayenne. Pour over salad and toss to coat.
Nutrition Facts
1 cup: 113 calories, 10g fat (3g saturated fat), 10mg cholesterol, 187mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.

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