Roasted Mushroom Salad

Cuisine

Southern African

Servings

4

Total time

37 min

Prep

15 min

Cook

22 min

Difficulty

medium

Ingredients

• 1 Package cremini mushrooms - 1 (16-ounce package), Wipe clean with a damp paper towel, or rinse briefly and pat very dry if gritty.
• 1 Package spring mix salad greens - 1 (5-ounce package), Use according to package label; wash and dry before using if not labeled prewashed or ready-to-eat.
• 1 Each cucumber - 1 (count), Wash before slicing.
• 1 Package cherry tomatoes - 1 (10-ounce package), Wash before halving.
• 3 Tablespoon Lemon juice - 3 tablespoons, Measure from the selected 100% lemon juice bottle
• 4 Tablespoon olive oil - 4 (tablespoons), Use 2 tablespoons for roasting mushrooms and 2 tablespoons for the dressing.
• 1 Teaspoon smoked paprika - 1 (teaspoon)
• 1 Teaspoon ground coriander - 1 (teaspoon)
• 0.75 Teaspoon salt - 3/4 (teaspoon), Use 1/2 teaspoon for roasting mushrooms and 1/4 teaspoon for the dressing.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon), Use 1/4 teaspoon for roasting mushrooms and 1/4 teaspoon for the dressing.
• 0.5 Ounce Jarred minced garlic - 0.5 ounce, Measured from a standard retail jar

Instructions

1. Preheat and prep produce

   1. *Preheat the oven to 425°F* and line a rimmed baking sheet with parchment paper. Wipe the cremini mushrooms clean with a damp paper towel; if they are gritty, rinse them briefly under cool running water and pat very dry. *Halve the cremini mushrooms*, measure the jarred minced garlic, wash and slice the cucumber, and wash and halve the cherry tomatoes.

2. Season mushrooms

   2. Place the mushrooms on the baking sheet and *toss with 2 tablespoons olive oil*, the jarred minced garlic, smoked paprika, ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; *spread in a single layer*.

3. Roast mushrooms

   3. *Roast for 18 to 22 minutes* until the mushrooms are browned, tender, and slightly crisp at the edges; *cool for 5 minutes*.

4. Make lemon dressing

   4. In a small bowl, *whisk the lemon juice* with the remaining 2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper until *lightly emulsified*.

5. Toss salad

   5. Use the spring mix according to the package label: if it is labeled prewashed or ready-to-eat, use it as is; if it is not labeled prewashed or ready-to-eat, wash and dry it before using. In a large bowl, *combine the spring mix*, cucumber, and cherry tomatoes; drizzle with the lemon dressing and *toss gently to coat*.

6. Finish and serve

   6. *Top the salad with warm roasted mushrooms* and serve immediately as a *substantial light lunch*.