The sun’s high in the sky, the pool is beckoning and you have that just finished school feeling – even as a middle-aged office worker! That’s South African summer, baby… even better with loads of your friends on leave and Christmas just around the corner. Time for Balsamic & Soy Portabellini Mushroom Salad https://bit.ly/-AgKo4X – easy, fresh, light and delightful. #winddown #yearendfunction #maincourse #entertaining #familyandfriends
Balsamic & Soy Portabellini Mushroom Salad
10ml (2tsp) olive oil
45ml (3tbsp) balsamic vinegar
30ml (2tbsp) soy sauce
2 cloves garlic, crushed
30ml (2tbsp) butter
250g Portabellini mushrooms, wiped clean
150g mixed salad greens, washed and spun dry
250g mixed exotic tomatoes, sliced in half
100g new season baby vegetables, washed
45ml (¼ cup) pomegranate rubies
1 Mix together the olive oil, balsamic, soy sauce and garlic and leave the dressing to stand for 10 minutes.
2 Heat the butter in a non-stick frying pan.
3 Add the whole Portabellini mushrooms to the pan and toss until the mushrooms begin to soften and lightly brown in the pan.
4 Pour the dressing into the pan and toss gently until all the mushrooms are well coated.
5 Bring the dressing to the boil for a minute or two until the mushrooms are cooked through and then remove the pan from the heat.
6 Place the salad ingredients except for the pomegranate rubies into a bowl.
7 Take two spoonsful of dressing from the pan and pour over the salad leaves. Toss to coat.
8 Arrange the salad on a platter.
9 Top with the Portabellini mushrooms and sprinkle the salad with the pomegranate rubies.
10 Serve immediately with the remaining dressing on the side.
* Allow the mushrooms to cool slightly before adding them to the salad to prevent the salad leaves from wilting.
* Serve as a starter or as a side dish to the main meal.