Long recipe name. Good salad.
This recipe was sort of inspired by my sister's fiance, Jeremy. She told me that he likes feta and mushrooms. And I thought, "I like feta and mushrooms too….hmm…" And thus a recipe idea was born.
And before you think I'm such a sweet gal for trying to impress my future brother in law you should know that my sister is allergic to mushrooms.
Too bad for her.
I'm evil. But, hey it's not like they are hidden mushrooms. No, this salad is in-your-face mushroom central. So…um…go back to thinking I'm a sweet gal. I liked that better.
Ingredients: salad greens (I used a mix of lettuces and spinach), 3-4 cups sliced mushrooms (any variety is fine, cooking time will vary based on they type of mushrooms you use), 2-3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 tablespoon minced garlic, a scant 1/4 cup chopped walnuts, 1/4 cup crumbled feta, and salt and pepper to taste
In a small bowl combine the red wine vinegar and minced garlic and allow them to mingle for 5-10 minutes. In a large skillet heat olive oil over medium/high heat, add in mushrooms and cook until soft. Add in garlic/vinegar mix and continue cooking for 2-3 minutes. Remove from heat and, using a slotted spoon (less mushroom liquid), arrange mushrooms over a bed of salad greens. Season with a bit of salt and pepper, then sprinkle walnuts and feta over top. Serve warm.