Green Bean & Mushroom Salad

Like many Europeans I will go to the grocery store and buy whatever looks fresh. This dish was inspired by the first green beans of the season and some beautiful Crimini mushrooms. The combination of the tender crisp green beans, the meaty mushrooms, and the sweet roasted red peppers bathed in a light citrus dressing came together perfectly. This salad, served either warm or cold, is an ideal accompaniment to grilled pork chops or brought to a picnic. It has no mayonnaise so you don’t have to worry about it spoiling.

Makes 8 servings.

1 lb Fresh Green Beans (tips trimmed then cut in half)

8 oz Crimini Mushrooms (sliced thin) *

1 TBS Olive Oil

½ tsp Kosher Salt Divided

1 C Roasted Red Peppers (jarred peppers sliced)

¼ C Citrus Herb Vinaigrette *

Trim and wash the green beans and cut them in half. Boil or steam them until crisp tender. Drain and place in a large bowl.

Clean and slice the mushrooms thinly. Heat the olive oil in a large skillet until the oil is rippling. Add the sliced mushrooms and ¼ teaspoon kosher salt. Saute the mushrooms until they start to turn a light golden brown. Add the mushrooms to the bowl with the cooked green beans.

Drain the roasted red peppers and julienne them into small thin strips. Add them to the bowl with the green beans and mushrooms. Add the remaining ¼ teaspoon of salt and the ¼ cup of citrus herb dressing. Toss and serve immediately or refrigerate and serve cold.

* Pronto Substitutes

Crimini Mushrooms – Substitute white button mushrooms.

Citrus Herb Vinaigrette – Substitute your favorite Italian or citrus dressing

To print a copy of this recipe go to Green Bean & Mushroom Salad.