Frisée Salad With Mushrooms, Tomatoes, And Red Onion: The Best Frisée Salad With Mushrooms, Tomatoes, And Red Onion Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Frisée Salad With Mushrooms, Tomatoes, And Red Onion

Serves: 10

Serves 10 to 12
This simple yet sophisticated salad is full of color and flavor. Make sure to slice the onion thinly so it doesn't overpower the salad.

Print this Recipe

   6 heads frisée (small), torn in half
   20 white mushrooms, thinly sliced
   1 cup small cherry tomatoes
   1/2 red onion, very thinly sliced

   DRESSING:
   3/4 cup olive oil
   1 teaspoon honey
   2 1/2 tablespoons red wine vinegar
   2 1/2 tablespoons fresh lemon juice
   1/4 cup whole plain yogurt
   1/2 teaspoon fines herbes de Provence
   Sea salt and freshly ground pepper to taste

Get 150 more recipes like this for ONLY $1

Frisée Salad With Mushrooms, Tomatoes, And Red Onion is from the Cook'n for Dinner Parties collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

In a large salad bowl, combine the frisée, mushrooms, tomatoes, and onion.

TO PREPARE THE DRESSING: In a medium bowl, combine the olive oil and honey, whisking until smooth. Whisk in the vinegar and lemon juice. Gradually whisk in the yogurt, herbs, salt, and pepper. Whisk for 1 to 2 minutes, or until creamy.

Pour the dressing over the salad and toss. Serve immediately.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us