Marinated Button Mushroom and Tomato Salad with Sherry-Tarragon Vinaigrette
Kathy
Vinaigrette
Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 10 minutes
1 pound fresh button mushrooms, cleaned with stems trimmed
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped tarragon
salt to taste
freshly ground black pepper
1 pint cherry tomatoes
Put about 2 inches of water in a large pot, insert a rack or steamer
basket into the pot and bring the water to a boil. Steam the mushrooms in
the basket for about 3-4 minutes. Remove the basket and run under cold
water to stop the cooking process. Meanwhile, in a small bowl, whisk the
Dijon mustard, sherry vinegar and lemon juice together. Add the shallots
and slowly whisk in the olive oil and tarragon. Season with salt and
pepper to taste. Gently toss the mushrooms in the vinaigrette and place in
the refrigerator to marinate for at least 1 hour or overnight. After the
mushrooms have marinated, gently toss in the cherry tomatoes. Serve at
room temperature, or chilled.
Nutrition Facts Serving size: 3/4 cup with vinaigrette Calories 56 Total
Fat 3 g Saturated Fat 0 g Protein 2 g Total Carbohydrate 7 g Dietary Fiber
2 g Sodium 101 mg Percent Calories from Fat 43% Percent Calories from
Protein 14% Percent Calories from Carbohydrate 43%
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