YieldMakes 3 salads
3 big bunches romaine lettuce
1½ cup cherry tomatoes
¼ cup Kalamata olives
¼ cup olive oil
.125 cup red wine vinegar
3 portabello mushrooms (chopped into long strips)
1 dash olive oil
½ dash red wine vinegar
2 dashes sea salt
MORE SALAD INGREDIENTS
Some chopped red onions
1. First, place one bunch of romaine lettuce in each bowl, and throw as many tomatoes in each bowl as you want. Add the olives, and onions, and make the dressing. Just mix the olive oil and vinegar with the juice from 1 lemon and pour some dressing on each bowl.
2. To make “grilled” portobello mushrooms, marinate the mushroom strips in olive oil and vinegar for 2 hours, and dehydrate them foe another 2 hours. Put some of the dehydrated mushrooms on each salad, and sprinkle some salt on each salad. Toss the salads around a bit, making sure to get all the dressing mixed.
If you want, add some of the raw bacon recipe I’m going to post. Enjoy!
Rawclaire's ThoughtsBy rawclaire
This is seriously the best salad I have ever eaten.
Filling, delicious, so much so that you’ll need to eat two salads.
The tomatoes just expel their juice in your mouth when you bite them.
And the mushrooms, oh man, sometimes I get so greedy that I can’t wait for them to dehydrate, and I just our the dressing for them over them and pop em in the microwave for a few minutes.
It doesn’t seem to matter, but don’t do it if you are really against it.
In the worst case, you’ll just eat them as they are.
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