Post a Recipe We love DIY projects and home design at Remodelaholic, but we also adore recipes. We want to start sharing some seriously delicious recipes once a week in addition to continuing to highlight our most recent and greatest remodeling efforts. We’re still remodelaholics, so enjoy the recipes and remember that.
This grilled mushroom salad is so simple to prepare that it will quickly become a household favorite. Best of all, it is very tasty and filling.
I’m going to be fully honest with you: I’m not a huge lover of salads. They seem like a good side dish, and I do like them, but I’ve never thought of them as a particularly good lunch or dinner alternative because they lack heartiness.
That is, until a neighbor started making grilled mushroom salads for me. I was so in love with them that they quickly became a household staple. The nicest part about them is that you can personalize them as much as you want and add as many vegetables as you want. They are really satisfying and adaptable, and you can pretty much have them for every meal.
I’m sharing my personal favorite with you today. Grilled corn, grilled mushrooms, and lightly grilled lettuce. A delicious, light lime vinaigrette is drizzled over everything. If you want to intensify the Mexican flavor, you could also sprinkle some smashed nachos and cotija cheese on top. Or just stick to the fundamentals, which are incredibly simple and quick to complete.
This is the ideal supper option because it’s quick, simple, tasty, and wonderfully filling. It also makes the finest (like, literally the best!) side dish for anything like grilled chicken or a decent steak.
Prepare this grilled mushroom salad in two batches so you’ll have enough for a quick lunch the next day. The ideal lunch to bring to work is this salad because it keeps well.
THE EASIEST GRILLED MUSMUSHROOM SALAD In addition to being super simple to prepare, this grilled salad is also incredibly flavorful and filling. Print Food
INGREDIENTS lettuce, 2 cups sliced mushrooms in a cup Sliced onions in a cup of corn 1-tablespoon olive oil Tbsp. of lime juice dried oregano, tsp. pepper and salt as desired INSTRUCTIONS For five minutes, cook the mushrooms in a saucepan on medium heat. They should be taken off the stove and put away. Add the lettuce to a bowl and stir in the lime juice. On top of the lettuce, place the corn and mushrooms. Olive oil, salt, pepper, and dried oregano are used to season the salad. Enjoy after serving. NOTES Roasted eggplant and sun-dried tomatoes can be added for an Italian flavor. MORE DELICIOUS RECIPES:
