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We hope you got benefit from reading it, now let’s go back to mushroom and arugula salad (breakfast/side dish) vegan recipe. To make mushroom and arugula salad (breakfast/side dish) vegan you need 15 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Mushroom and arugula salad
(breakfast/side dish) vegan:
- Use rosemary mushroom
- Take 1 dash rosemary powder
- Get 10 small thinly slice king oyster mushroom
- Get 1/4 cup dice spring onion
- You need 2 tbsp olive oil
- Prepare 1 dash salt and pepper
- Take arugula balsamic salad
- Get 4 cup arugula salad
- You need 3 tbsp olive oil
- Get 1 tbsp balsamic vineger
- Prepare 1 tsp sugar
- You need 1/2 tsp salt
- Prepare 1 clove pounded garlic
- Provide toast bread
- You need 1 slice toasted bread
Instructions to make Mushroom and arugula salad
(breakfast/side dish) vegan:
- Toast bread
- Toast bread then cut into small pieces set aside
- Balsamic arugula salad
- Mix balsamic dressing the toss with arugula salad to mix well then set aside
- Rosemary mushroom
- With oil saute mushroom for 2 minute till light brown then add spring onion and rosemary powder with salt and pepper
You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences. Mushroom Arugula Warm Salad from Craving Home Cooked Salad can be so many things, and it's often at its best when it departs from the traditional idea of cold, crisp lettuce. This version makes a prime example, using sautéed shiitake mushrooms to warm up baby arugula with dried cranberries for sweetness and toasted walnuts for crunch. Add arugula salad to a large serving bowl and top with sliced avocado. Heat ghee in a skillet over high heat.
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