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Mixed Mushroom, Scallion, and Orange Salad

Categories: Entertaining, Low-fat, Quick to fix, Vegetarian
Type: Salads

Mushrooms, scallions, and oranges put a twist on a typical salad.

Prep Time: 15M

Serves: Serves 4


  • 9oz (250g) mushrooms, such as cremini and shiitake, stemmed and sliced
  • pinch of crushed hot red pepper flakes
  • 1 bunch of scallions, sliced
  • 1-2 oranges, depending on size, peeled, cut into segments (reserving the juices for the dressing), pith and seeds discarded
  • 2 handfuls of fresh baby spinach leaves
  • handful of fresh basil leaves, torn or cut into thin strips (see Cook's Notes)

For the dressing

  • 1/3 cup (90ml) extra virgin olive oil
  • 3 tbsp cider vinegar
  • pinch of sugar
  • 1 tsp whole grain mustard
  • sea salt and freshly ground black pepper
Mixed Mushroom, Scallion, and Orange Salad photo

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  1. To make the dressing: Combine the olive oil and vinegar in a small bowl and whisk until blended. Add a little of the reserved orange juice, along with the sugar and mustard. Season with salt and pepper; whisk again, and taste. Add a little more orange juice if needed. Let the dressing stand for a few minutes, to blend the flavors.
  2. To make the salad, put the mushrooms in a large bowl. Add the pepper flakes and drizzle in a little of the dressing. Toss to coat lightly. Let stand for 10 minutes, then gently mix in the scallions and orange segments.
  3. When ready to serve, toss in the spinach and basil leaves, and more of the dressing. Taste and season again, if needed. Serve immediately.
  • Basil leaves are best torn, rather than chopped, as they tend to bruise easily. Alternatively, stack several leaves and roll tightly like a cigar; then, with a sharp knife, cut crosswise into thin strips.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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