Roasted Mushroom Salad



1 pound white crimini or shitake mushrooms, wiped clean and cut in quarters

1 tablespoon extra-virgin olive oil (or avocado oil)

1 tablespoon lemon juice

3/4 cup finely chopped red bell pepper

1/3 cup fresh basil or mint leaves or parsley, chopped

1/4 cup toasted pine nuts, sliced almonds, or walnuts

2 scallions (green onions) thinly sliced

1/2 pound of spinach leaves or baby lettuce


2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 large garlic clove, minced or crushed

pinch of dried tarragon leaves or 1/2 teaspoon fresh tarragon, chopped

1/2 teaspoon Rain’s Choice pure Vanilla Extract

salt and pepper to taste


Preheat oven to 400 degrees.

Place mushrooms in a large baking dish, and drizzle 1 tablespoon each olive oil and lemon juice over mushrooms. Bake in oven for 15 minutes or until lightly browned. Drain off liquid and cool.

Place mushrooms and other ingredients except for the spinach or lettuce into a bowl. Whisk the dressing ingredients and blend with the mushroom mixture.

On four salad plates place a bed of spinach leaves or lettuce, and then spoon mushroom mix over each. Drizzle any leftover dressing over the salads.


Serves 4