Warm Lemon Mushroom Salad

Using leftover salad dressing from the Mushroom Salad here I’ve made another salad. Since the dressing sat for longer than I had intended it started to look like jello, but with a completely liquid bottom–the lemon and olive oil mix was jello on top and the vinegar liquid on bottom. All it took was a quick stir to get it together again.

Ingredients:

• Dressing

1. juice of 1 lemon
2. 2 TBSP olive oil
3. 1 TBSP vinegar

• 1 TBSP vegetable oil
• 1 onion, chopped
• 1 cup of mushrooms, assorted, cleaned and chopped
• 2 cups of lettuce
• handful of olives
• 2 TBSP capers
• handful of cherry tomatoes
• 1/2 cup carrots
• 1/2 cup of cheddar cheese (optional, I used less than this as I did not have the patience to shred it and I think it was better without)

Directions:

1) Make the dressing by combining the lemon juice, olive oil and vinegar. Let sit.

2) Heat the vegetable oil to medium heat.

3) Add the onion and cook for 2-3 minutes.

4) Add the mushroom and cook for another 2-3 minutes.

5) Combine all the ingredients and top with the dressing.

Leftover lettuce that you already chopped? Keep it safe the way I do below. Check and change the paper towel when it gets wet.

Greek Pasta Salad

Ingredients:

• 2 cups of pasta
• 1 cup creamy garlic salad dressing
• 1 cucumber, halved and cut into slices
• 1/2 cup of olives, halved
• 1 cup of Feta cheese, cubed
• 1 Roma tomato, chopped
• 1 cup of sprouts (I could only find bean sprouts, which I like raw so I used those)

Directions:

1) Cook the pasta and then run under cold water.

2) Mix with half of the dressing and place in the bottom of a serving bowl.

 

 

 

3) Top with the cucumber, olives, cheese, tomato, the rest of the dressing and the sprouts.

4) Chill for 24 hours.

 

 

 

5) Toss before serving.