Brita Olson | Crumbs
Brita Olson | Crumbs
Salads are one of my favorite types of foods to experiment with. They are generally forgiving, versatile, relatively healthy and tasty. When beginning the experiment, the first thing to do first is to consult your fridge and pantry to assess your options. Then, potentially head to the store for something else you feel is lacking. This salad turned out particularly well, so I feel it’s worth sharing.
Ingredients
- mixed greens
- mushrooms, sliced
- 1 tablespoon butter
- 1-2 squirts of dijons mustard
- a few “glugs” of soy sauce
- black pepper to taste
- strawberries, washed and sliced
- almonds, a few for crunch
Directions
- Melt butter in a frying pan.
- Add mushrooms and sauté.
- Add mustard, soy sauce, and pepper to mushrooms.
- Dish out mushrooms on a bed of lettuce.
- Add strawberries and almonds.
- Enjoy, and start pondering what other things might make another good salad creation.