Best 7 All Spiced Up Raspberry And Mushroom Salad Recipes

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

ARUGULA, RASPBERRY AND BLACKBERRY SALAD

Steps:

• Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.

PICKLED MUSHROOM SALAD

Steps:

• Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
• While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
• When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.

MUSHROOM AND PEPPER SALAD

Steps:

• Cut away the outer core of each pepper.
• Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
• Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
• Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
• Add the celery to the boiling water and let simmer about 30 seconds. Drain.
• Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
• Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
• Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.

SALAD WITH MUSHROOMS AND RASPBERRY DRESSING

Steps:

• Mix dressing, mayo and sugar until blended.
• Toss salad greens with mushrooms and raspberries in large bowl.
• Add dressing mixture just before serving; mix lightly.

SPICY RASPBERRY MUSHROOM SALAD

Steps:

• 1. After rinsing the baby spinach, place spinach into a salad spinner to remove excess water. Set aside. Rinse and pat dry the raspberries. Wipe mushrooms with damp cloth, chop them. Dice the red onion and jalapenos. 2. In a medium saute pan, saute the red onion, portobello mushrooms, and jalapenos in a little olive oil. Saute for approximately 7 minutes. 3. Remove from heat and cool. 4. In separate bowl, put all the vinegar and honey dijon mustard, slowly add olive oil, whisking continuously. Add garlic, thyme, black pepper, and salt. 5. Crumble the vodka pepper cheese. 6. Place the baby spinach in a large bowl. Add the mushrooms, onion, jalapenos, raspberries, and cheese. Toss with vinaigrette.

STRAWBERRY MUSHROOM SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, strawberries, mushrooms and bacon. Drizzle with vinaigrette and toss to coat.