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Mushroom Salad
4 Servings
100% would make this recipe for Mushroom Salad again.
The combination of lime juice, soy sauce, and honey creates a flavor similar to that of teryaki; Thai Sriracha sauce adds a hint of heat to balance the sweetness. (Cooking Light magazine 8-04)
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Mushroom Salad Ingredients
1/4 cup Fresh
lime juice
1/2 teaspoon
Salt
2 tablespoons Low-sodium
soy sauce
1 cup Uncooked quinoa
1 tablespoon
Olive oil
2 cups Frozen shelled edamame (soy green
bean
s)
1 tablespoon
Honey
1 cup Shiitake
mushroom
caps chopped
2 teaspoons Sriracha (hot
chile
sauce) such as Huy Fong
1/4 cup
Red bell pepper
chopped
Instructions for Mushroom Salad
1. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
2. Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes. Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender. Drain. Add edamame mixture, mushrooms, and red bell pepper to juice mixture; toss well to coat. Cover and chill.
Main Ingredient:
Quinoa
Cuisine:
Asian
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Ingredient Insight - look inside this recipe
Beans
Chile
Honey
Lime Juice
Mushroom
Olive Oil
Red Bell Pepper
Salt
Soy Sauce
Low Fat
Quick
Main Dish
Asian
Quinoa
Dinner
Lunch
for
flavor
and
categorization
The perfect winter salad (thought I would definitely eat this year round). For reference when you're grocery shopping, I used about 7 medium shittake mushrooms and half a small red pepper. This is the kind of salad you see prepackaged in high end supermarkets for lots of money!
cajuntoast
on Jan 7 2006 1:57PM
Total Time: 0:15
Active time: 0:15
[I made edits to this recipe.]
cera82v
on Oct 28 2005 8:33AM
[I posted this recipe.]
cera82v
on Oct 11 2005 4:49PM
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posted by cera82v
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