PURSLANE SALAD WITH MUSHROOMS, WALNUTS AND OLIVES
One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield Serves six
Number Of Ingredients 13
Steps:
- Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
- Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 178 milligrams, Sugar 1 gram
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fahad khan tutul
[email protected]This salad is a great way to enjoy the flavors of summer.
Denis Giitwa
[email protected]I love the simplicity of this recipe. It's easy to make and it's always delicious.
Lela Naz
[email protected]This salad is a perfect side dish for grilled chicken or fish.
Peter Simon
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the combination of sweet and savory flavors.
Mohamed Esse Ibrahim
[email protected]I'm always looking for new ways to make purslane salad, and this recipe is a great addition to my collection.
Vanessa deLacruz
[email protected]This salad is a great way to use up leftover vegetables.
Bristy Brist
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Piyal Randunu
[email protected]This is a great recipe for a crowd. I made it for a party and everyone loved it.
Itz Nabintou
[email protected]I've made this salad several times and it's always a hit. It's so easy to make and it's always delicious.
Adekunle Omowumi
[email protected]This salad is so refreshing and flavorful. It's perfect for a summer lunch or dinner.
Henyo John
[email protected]Delicious and healthy! I love the combination of purslane, mushrooms, walnuts, and olives.
Awuah Rexford
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying.
Aiden AK47
[email protected]I'm not a big fan of purslane, but this salad was surprisingly good. The dressing really brings out the flavor of the purslane.
sonia smith
[email protected]This is a great recipe for a light and healthy lunch or dinner. I also added some grilled chicken, and it was a perfect meal.
Ti To
[email protected]I love that this salad is so versatile. I've made it with different types of mushrooms and nuts, and it's always delicious.
Fjhruj Djyrdj
[email protected]This salad is a great way to use up leftover mushrooms. I also added some chopped hard-boiled eggs, and it was delicious!
Deborah Machado
[email protected]I'm always looking for new ways to use purslane, and this salad is a great option. It's light and refreshing, and the dressing is really tasty.
Pubudu Suriyapperuma
[email protected]This recipe was easy to follow and the results were delicious. I especially loved the combination of purslane and mushrooms.
Evangeline Williamson
[email protected]I've never had purslane before, but I'm definitely a fan now! This salad is so refreshing and flavorful, and the dressing is the perfect finishing touch.
Julius Mosweu
[email protected]This purslane salad was a delightful surprise! The combination of flavors and textures was perfect, with the earthy purslane, savory mushrooms, crunchy walnuts, and briny olives all coming together beautifully.