FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Lemony Kale And Roasted Mushroom Salad With Pecans

49 faves
Nutrition per serving    (USDA % daily values)
CAL
201
FAT
53%
CHOL
0%
SOD
28%

Comments

Add a comment

Ingredients for 6 servings

1 pound mixed wild mushrooms (cremini, shitake, portabello)

¼ cup lemon juice (about 1 lemon)

¼ cup olive oil

1 teaspoon salt

Dash cayenne

2 cloves garlic, pushed through a press or finely minced

1 pound red Russian kale

½ cup pecans, roughly chopped

You might also like

Spinach Salad With Bacon, Caramelized Onions, M...
Closet Cooking
Mushroom Burgers With Asian Slaw
Sprouted Kitchen
Sesame Toasted Basmati Rice And Broad Bean Salad
The British Larder
Broccoli And Chestnut Mushroom Salad With A Sub...
The British Larder
Arugula And Cremini Quiche With Gluten-Free Alm...
Cookie and Kate
Black Sesame And Almond Crusted Ahi Tuna With B...
Spoon Fork Bacon
Steak With Arugula And Balsamic Mushrooms
Real Simple
Warm Mushroom, Roasted Asparagus And Wild Rice...
Closet Cooking
Warm Farro Salad
No Recipes
Loaded Mushroom Burgers
BBC Good Food