Day 15: Spinach & Arugula Salad with Asparagus, Mushroom, Orange & Crispy Shallots (30 Days of Vegan Recipes)

Tuesday, September 16, 2014

Sautéed asparagus and mushrooms add a heartiness to this meatless dish, the orange adds the perfect sweetness and the crispy shallots add a special crunchiness. Take a look:

Recipe by Sweet Caroline

3 tablespoons olive oil
1 shallot, cut in half and thinly sliced
1 cup asparagus, chopped
1 cup baby bella mushrooms, sliced
1 naval orange, peeled and ends trimmed
1 cup baby arugula
2 cups baby spinach
Salt and black pepper

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shallots and let it cook and stir occasionally until crispy. Remove to a plate lined with paper towel, reserve. Using the same skillet, sauté the mushrooms and asparagus, remove from heat and reserve. Hold orange over a bowl, cut along the membrane on both sides of each segment using a paring knife, free the segments and repeat with the remaining fruit. In another bowl, squeeze the membranes to extract the juice, add remaining olive oil, season with salt and black pepper. Arrange spinach and arugula in serving dish, place sautéed asparagus and mushrooms, top with orange segments and sprinkle the crispy shallots over the top. Right before serving the salad pour the quick orange and olive oil dressing. Enjoy!

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