After some days of absence, here I am again with a special recipe for salad, as Easter delicacies let some extra pounds in some of us -me included-. I hope that you all, had great Easter vacation, as the sunny weather favored the excursions, and lunches in the yards! So the recipe for today, is a light suggestion for salad, which however is a bit more hearty choice! Fresh green salad, along with roasted pleurotus mushrooms with a sweet note from tomato jam! Made this salad, either you intend to enter a diet or not!
Cut the plevrotous mushrooms into smaller pieces and place in a baking dish covered with baking paper. Add olive oil, salt, pepper, oregano and whatever spice you want and bake in a preheated oven at 200ºC, for 20 to 25 minutes until golden brown and tender. In a salad bowl, place the spinach and arugula, well Washed and chopped. It would be better if you wash vegetables some time before, and leave them to dry from moisture before you use them, so as to avoid wilted salad. Add 2-3 spoonfuls of olive oil and an equal amount of balsamic cream, salt and pepper and mix well. After removing the mushrooms from the oven and leave five minutes aside to cool, place them over the salad. Add here n there little tomato chutney and finally the parmesan flakes.Green Salad witrh Roasted Mushrooms and Tomato Chutney
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INSTRUCTIONS
