Portabellini and walnut salad

4 servings Prep: 15 mins, Cooking: 15 mins
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A crisp fresh salad topped with Denny Portabellini Mushrooms, walnuts and feta cheese.

By Independent Contributor October 10 2022
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Ingredients (13)

For the salad
250 g Denny Portabellini Mushrooms
2 tbsp olive oil
salt and black pepper — to taste
1/2 cup walnuts
1/4 cup sunflower seeds
1 head butter lettuce
1 green apple — finely sliced
100 g feta cheese
For the dressing
1/4 cup olive oil
2 tbsp red wine vinegar
1 shallot — finely diced
1 tsp Dijon mustard
pinch sea salt
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Preheat oven to 180°C.

Slice mushrooms in half and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes at 180°C.

Toast walnuts and sunflower seeds in a pan until golden brown and remove from the heat.

Combine all dressing ingredients in a jar and shake well to combine.

Arrange lettuce in a large bowl. Add roasted mushrooms, apple slices, toasted nuts and feta cheese. Drizzle with dressing and serve.

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