Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress Recipe

Name: Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, cut in 1 1/2-inch pieces on an angle; 2 cups cremini mushrooms (cut in half or quarters depending on the size more of less to taste); 1 small onion, cut in quarters and thin sliced; 6 cups bibb lettuce (1 1/2 cups per person); 1 tablespoon olive oil; 1/2 teaspoon italian seasoning; salt; pepper; Dressing; 6 tablespoons plain yogurt; 2 teaspoons stone ground mustard (dijon will work, but nearly as good); 2 tablespoons parmesan cheese, grated; 1 -2 teaspoon milk (used to thin out the dressing, use as much as you like); salt, to taste (go easy, the cheese is salty); pepper, to taste

Servings: persons

1 lb asparagus, cut in 1 1/2-inch pieces on an angle
2 cups cremini mushrooms (cut in half or quarters depending on the size more of less to taste)
1 small onion, cut in quarters and thin sliced
6 cups bibb lettuce (1 1/2 cups per person)
1 tablespoon olive oil
1/2 teaspoon italian seasoning
salt
pepper
Dressing
6 tablespoons plain yogurt
2 teaspoons stone ground mustard (dijon will work, but nearly as good)
2 tablespoons parmesan cheese, grated
1 -2 teaspoon milk (used to thin out the dressing, use as much as you like)
salt, to taste (go easy, the cheese is salty)
pepper, to taste

1
Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
2
Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
3
Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb asparagus, cut in 1 1/2-inch pieces on an angle, 2 cups cremini mushrooms (cut in half or quarters depending on the size more of less to taste), 1 small onion, cut in quarters and thin sliced, 6 cups bibb lettuce (1 1/2 cups per person), and more.

Yes, Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress

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