Lemony Kale and Roasted Mushroom Salad with Pecans
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Garlic (2 cloves)
- Mushrooms, mixed wild (1 pound)
- Pecans (1/2 cup)
- Russian kale, red (1 pound)
- Cooking & Baking
- Cayenne (1 Dash)
- Olive oil (1/4 cup)
- Salt (1 teaspoon)
- Drinks
- Lemon juice (1/4 cup)
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Recipe Stats
Published October 19, 2011 (1 year ago).
28 people saved this recipe.
