Photo: Anna Pelzer
Roasted Mushroom & Romaine Salad Recipe {Vegan}
14 ingredients
10 min + 20 min
Serves 2
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Estimated Nutrition (whole recipe, rough)
270
Calories
4g
Protein
16g
Fat
32g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Agave | 1 tsp (7g) | 21 |
| Pecan | 1 half (4g) | 20 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz. crimini (Baby Bella) mushrooms, quartered
- 1 tbsp + 2 tsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp crushed rosemary
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 2 1/2 cups shredded romaine lettuce
- 1/4 cup pecans, chopped and toasted
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp agave nectar or honey
- 1/4 tsp crushed dried rosemary
- Pinch of salt and pepper
- 1 tbsp extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes