This easy salad is basically just mixed greens, roasted mushrooms, and a dressing that’s a mixture of crushed basil, garlic, and olive oil. Feel free to use almost any other herb, such as parsley, thyme, or oregano, in place of the basil.
Mushroom Salad with Pistou Vinaigrette (Low Carb and Gluten Free)
Heat oven to 350 degrees. Arrange mushrooms on piece of foil; season with wine, 1 tablespoon oil, salt, and pinch of pepper. Slice 1 clove garlic; scatter over mushrooms. Fold foil to create loose package. Bake until mushrooms are fork tender, 15 to 20 minutes. Transfer to large bowl.
Finely chop remaining garlic clove; add to bowl along with pecorino and chopped herbs. Toss, and season to taste with salt and pepper.
Place greens in a bowl; season with remaining oil, salt, pepper, and vinegar. Arrange greens on serving plates, and top with warm mushroom mixture. Garnish with shavings of pecorino if desired.
- Servings per recipe: 4
- Serving Size:
- Per Serving:
- Calories: 169
- Protein: 8.5g
- Carbohydrates: 5g
- Dietary Fiber: 1g
- Net Carbohydrates: 4g
- Total Fat: 7g