Hearty Vegetarian Salad with Mushrooms and Yogurt Dressing

Hearty Vegetarian Salad with Mushrooms and Yogurt Dressing
  • 1/2 pound of mixed greens, we used a 50/50 spinach/greens blend
  • 1 large carrot, peeled and grated
  • 1/2 pound of mushrooms, sliced
  • 2 ounces of goat cheese, crumbled
  • 1/2 can of chickpeas, rinsed well
  • 1/4 cup of dry roasted sunflower seeds


The Dressing:
  • the juice of 1/2 a lemon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons yogurt, we used Greek-style


Add a tablespoon of olive oil or butter to a medium-hot pan then add the mushrooms.  Let them sit, undisturbed, for 2 minutes to allow them to brown a little.  Then add a pinch of salt, a twist of pepper and turn occasionally until they are soft, about another 5 minutes.

For the dressing, combine in a jar or other container with a lid and shake well to combine.  Set aside.  When the salad is ready to serve, dress the greens and the carrots and plate.

Crumble the goat cheese, dish out the sauteed mushrooms, top with the chickpeas, and sprinkle on the roasted sunflower seeds.  Sit back and enjoy a salad fit for being a meal.  It pairs well with a big white wine like a Chardonnay or a Viognier.

Serves 2
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