Thursday, June 3, 2010

Portabella Mushroom Salad

I've been playing with a raw food diet, and in the course of this playing, I've learned a couple of nifty tricks to make things taste cooked without any cooking! Woohoo!

One of these is marinating stuff I wouldn't have thought to marinate before. Marinades soften vegetables, so you still get the vitamins, minerals, and enzymes present in uncooked food, and you also get the feel of cooked vegetables in your mouth. For instance, if you take a vegetable peeler and make strips of zucchini (down to, but not including, the seeds) and marinate them, they end up feeling like pasta, but there's no heavy, bloated feeling that accompanies the pasta--at least, for me! Ha!

And the best part is that you can have tasty, feel-good food without cooking--which, in summer, absolutely works for me!

Serves 4 hearty appetites

For the mushrooms:
4 large portabella mushrooms, stems and gills removed, caps sliced in 1/4" widths
1/4 cup olive oil
3 Tbs. soy sauce
2 tsp. apple cider vinegar
Pour the oil, soy sauce, and vinegar into a covered bowl. Shake well to mix. Add the mushroom slices. Shake again to coat. Refrigerate for several hours. The longer they're marinated, the better they taste! And don't worry about soy sauce giving them an Asian taste; when the mushrooms are added to everything else, the flavors blend well.

For the salad:
1 5-oz. bag salad greens
1 5-oz. bag baby spinach
1 beet, grated (I use my food processor--less mess! And beets are optional!)
1 large, or 6 "baby," carrots, grated
1/4 jicama, cut into 1/2" cubes
4 green onions, thinly sliced
Mix the greens and spinach. Divide them between 4 dinner plates. Separately sprinkle the grated beets, the grated carrots, and the jicama over the greens. Top with the green onion slices.

For the dressing:
1/4 c olive oil
1 1/2 Tbs. red wine vinegar
1 1/2 Tbs. apple cider vinegar
1 small shallot, minced
1 small clove garlic, minced
1/16 tsp. pepper
1/8 tsp. salt
Add to a covered bowl and shake well to blend.

To serve:
Divide the salad between 4 plates. (See above.) Place the mushroom slices on the salad, spooning a little of the marinade over the mushrooms. Pour some of the dressing over each salad. You can serve this alone or with garlic bread. (Garlic bread isn't considered "raw!" Ha!) MMMMMM!

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