Savory Grilled Mushroom Salad: A Healthy and Delicious Meal
Healthy Salad, Grilled Mushroom Salad, Diet Recipe, Special Guest Invitation Dish, Simple ‘Kkae Kkae’ Cooking
Introducing the fragrant grilled mushroom salad that was a hit last weekend. This salad features a delightful combination of fresh greens, chewy grilled mushrooms, and a sweet and tangy dressing. It’s perfect for a diet meal and makes a wonderful impression as a dish for hosting guests! You can easily make this elegant salad at home. For more detailed recipes, check out the blog: https://blog.naver.com/yejin1108/221441174577
Salad Ingredients- 3 button mushrooms
- 3 cloves garlic
- 1 handful baby greens
- 5 leaves spinach (or lettuce)
Dressing & Sauce- 2 Tbsp lemon preserve
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp balsamic glaze
- 2 Tbsp lemon preserve
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp balsamic glaze
Cooking Instructions
Step 1
First, prepare the boiled eggs to accompany the salad. It’s convenient to use the ‘Quick Cook’ function on your rice cooker. Pour water into the rice cooker until it covers about 1/3 of the eggs, add 7-10 eggs, and use the quick cook setting for about 20 minutes. This is a simple way to make delicious boiled eggs at home. (Note: This is a supplementary tip and separate from the main salad recipe.)
Step 2
Prepare the fresh greens and mushrooms for the salad. Slice 1/2 apple into bite-sized pieces if you have one at home. Wash 3 button mushrooms and 3 cloves of garlic thoroughly, then slice them into manageable pieces. Lightly rinse the baby greens and spinach (or lettuce) and pat them dry.
Step 3
Heat a non-stick pan over medium-low heat without any oil. Add the thinly sliced garlic and grill until lightly golden brown. Be careful not to burn the garlic; slow cooking over medium-low heat will bring out its fragrant flavor. Set the grilled garlic aside on a separate plate.
Step 4
In the same pan, add 1 Tbsp of olive oil and sauté the thinly sliced button mushrooms briefly. To maintain a good texture and prevent excess moisture, cook over medium-high heat quickly until the mushrooms are lightly browned. Once browned, remove the mushrooms from the pan and set aside.
Step 5
Now, let’s assemble the salad. In a large bowl, combine the baby greens, spinach (or lettuce), sliced apple, and the grilled garlic and mushrooms. Then, pour the prepared dressing directly over the ingredients and distribute it evenly. To make the dressing, mix 2 Tbsp lemon preserve, 1 Tbsp balsamic vinegar, and 2 Tbsp olive oil.
Step 6
Finally, drizzle 1 Tbsp of balsamic glaze over the salad for an extra touch of flavor. The sweet and rich flavor of the balsamic glaze will enhance the overall taste of the salad. Gently toss everything together and enjoy your delicious creation!
