Blue Cheese and Mushroom Salad

Serves 6 and travels well!

Serves 6 and travels well!

Yesterday was lovely and I was able to get some seeds in the ground.  Today it is once again grey and blustery. And did I mention cold?  I can’t wait for the days when I can go out to the garden and pick my greens and vegetables for a salad, but I know it’s a ways off. So I did the next best thing and ran to the market and picked up some vegetables to make a salad that I know is filling, scrumptious, and easy to prepare. Here it is:

Blue Cheese and Mushroom Salad

  • 2 teaspoons Dijon mustard
  • 4 teaspoons white wine vinegar
  • 1 teaspoon fresh lemon juice
  • ¼ cup olive oil
  • 2 teaspoons fresh basil, chopped
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon paprika
  • 1 pound mushrooms
  • ½ cup thinly sliced green onions
  • ¾ cup chopped walnuts
  • 4 ounces blue cheese, crumbled
  • 2 cups arugula
  • 4 cups torn romaine pieces
  • 12 cherry tomatoes, halved


Prepare the dressing: combine the mustard, vinegar, and lemon juice in a jar with a tight fitting lid. Shake to blend well. Add the oil to the mustard mixture very slowly, stirring constantly so the ingredients will emulsify. Gently stir in the basil, salt, pepper, and paprika. Divide the dressing in two containers.

Wipe each mushroom with a damp paper towel to remove any dirt or grit. Slice thinly and set aside.

One hour before serving, place the mushrooms and sliced green onions in a bowl. Pour one container of the dressing over the mushrooms and green onions and allow them to marinate for one hour.

When you’re ready to serve, stir the arugula into the marinated mushrooms. Spread the romaine pieces on a platter or serving piece. Pour the mushroom/arugula mixture over the romaine. Drop the walnut pieces and crumbled blue cheese over the top and arrange the cherry tomatoes around the rim of the salad.

Serve the salad with the second container of salad dressing.

If you like this one… will probably find others that you like in my e-cookbook, Simply Winter Salads. And you should know that it will be free at Amazon Kindle, starting tomorrow until Sunday, March 30. And if you like it….I would be so appreciative if you would write a review.

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