Sometimes, the simplest meals can be the most satisfying.  This weekend I made chicken cutlets in a simple herb butter sauce (recipe to come) along with these wonderful salads.  It is amazing how a couple easy steps can elevate a mixed green salad from blah to wow.  I’ve been working to eliminate my use of bottled salad dressings and this basic dijon vinaigrette helps a lot with that goal since vinaigrettes are my favorite salad dressings in the first place.  And oh. my.  Roasted portabellos are so simple to make but add such great flavor and heartiness to the salad.

The dressing comes together in under 5 minutes and uses ingredients I always have on hand.  Those are major selling points for a staple dressing like this.  Plus, you get the added fun of shake-shake-shaking it up.  (Just be sure the top is totally secure.  I was forever scarred by shaking a bottle of salad dressing at the request of my grandmother and ending up with dressing in my hair and on the ceiling.)  I can tell this combination of salad, mushrooms and dressing is a side dish we’ll be enjoying again and again.


For the dressing:

  • 1 clove garlic, finely minced
  • 1 tbsp. Dijon mustard
  • ¼ tsp. kosher salt
  • Pinch ground black pepper
  • ¼-½ cup red wine vinegar*
  • ½ cup extra virgin olive oil

For the roasted mushrooms:

  • 2 full-size portabello mushroom caps, wiped clean
  • Olive oil
  • Kosher salt
  • Ground black pepper

For the salad:

  • Mixed greens, rinsed and dried
  • Shaved Parmesan cheese
  • Cherry or grape tomatoes


  • 01

    To make the dressing, combine all of the ingredients in a jar or bottle with a secure lid. (*Start with ¼ cup of vinegar and add more as desired to taste.  The more tart you like your vinaigrette, the more vinegar you will want to use.) Shake well so the ingredients are well combined and emulsified.

  • 02

    To make the mushrooms, preheat the oven to 425˚ F.  Slice the portobello caps about ½-inch thick.  Add to a bowl and toss with a bit of olive oil, just enough to coat lightly (about 2 tablespoons).  Season with salt and pepper.  Spread in a single layer on a baking sheet.  Roast, flipping halfway through baking, about 15 minutes total.

  • 03

    While the mushrooms are roasting, portion the mixed greens between serving plates.  Top with shaved Parmesan and tomatoes.  Top with the warm mushrooms and drizzle with the vinaigrette.
  • Lori

    You are too much. After I read today’s edition I saw the side bar photo of your beautiful daughter. I don’t know how you do it all. You are super woman!

    I was dreading a five hour staff meeting today, but your good news has brought a smile to my face. Thanks for sharing and God Bless! Love to you and your family at this very special time.

  • I just followed you on FB and see that you recently just welcomed a baby girl to your family. Congratulations! She is beautiful :) This salad looks so refreshing.

  • I especially like the way you treat the proportion of vinegar to oil. The traditional measure of 3 parts oil to 1 part vinegar just tastes like oil to me. Good work.

  • I see that we use the same shake it all up in a canning jar method of making dressings. It’s so easy! The combination of the salad ingredients looks great too! I’m seeing comments that you just had your baby girl, so I’m going to head over to faxebook so I can congratulate you!

  • jen

    congratulations!!! blessings to you and your family, enjoy every moment!

  • Simple but delicious! Thanks for sharing!

  • So glad you enjoyed this! I just can’t get enough of roasted portabellos – we had them again last night courtesy of Green Bean Delivery :) (Have you tried them? Their produce is delicious!)

  • Kim

    This salad and dressing look so good. I am really on the salad kick lately and will be trying this one for sure. I have also been trying to not purchase the store bought dressings. Trying to make it all natural, knowing what we are eating type of thing. I have made a similar version to this dressing, but used Champange vinegar. It is yummy, but I want to try it with the red wine vinegar too. Thanks for posting all your beautiful recipes!


  • Annie, congratulations on your precious little girl! She is absolutely gorgeous!

  • Sarah

    love homemade dressing!

  • Beth

    How surprised was I to read this post and see the dressing that I have making weekly for the past few years?! LOL! I go heavier on the garlic and grate it on my microplane and add a little thyme. Delicious!!

  • Annie

    We just started using them, and that’s where our portabellos came from too! How funny. I was actually going to recommend them to you guys if you weren’t using them already :)

  • Love this! I love portabellos!

  • I will be trying this dressing on my salad this afternoon. Usually I just do a quick lemon and olive oil dressing, but this looks great and not too much additional work compared to my old standby :)

  • I love roasted mushrooms on salad – so yummy!

  • This rocks. Portabello mushrooms are the only way I can get my husband to consider not eating meat at any one sitting.

  • This salad look so fresh and beautiful! I love portabellos and the heartiness they add to any dish. This dressing sounds delicious as well!

  • Kim S.

    2. Try adding toasted pecans to this salad. I did last night and it was amazing!
    3. When I grow up, I want to be as organized and able to multi-task as you.

  • that is a delicious looking salad, and your dressing sounds like it went really well with the portabellos and greens. I hate to admit that dressings are not something I make very often at home, although I make them all at school….go figure.
    Thanks for the inspiration and congratulations on your top 9 today!

  • Heather

    Annie- I made 2 wonderful recipes from you last night and they both were both a hit. The Spring Risotto and the mixed greens with dijon dressing. I did put the mushrooms on a little hot to wilts the greens and tossed it all together. Not as pretty but for crowd. I need some advice on the Risotto. My was still chewy and a little undercooked. Should I have covered it? This was my first tip cooking it. Any tips would be great I had to buy a big box of the rice so I will practice away.
    I love your blog…Thank you for sharing!

  • Annie

    No, you don’t need to cover risotto. You just need to continue slowly adding liquid, and test the texture before you decide it is finished cooking. It sounds like it just needed more liquid/more time.

  • Kelli H

    Made this tonight but instead of tomatoes used roasted beets. So delicious!

  • Just made this to go with our dinner tonight… SO awesome! I’m always looking for new things to do with salads and roasted portabellos are a new favorite!

  • House3064

    We made this salad for our Christmas Day football game spread. It was a huge hit! My husband, who thinks salads made at home don’t taste as good as at a restaurant, devoured it. I even have coworkers begging for the recipe. Thanks for sharing another 5 star recipe!

  • JulieArguez

    How long would this dressing keep in the frig?

  • Anonymous

    Please see the FAQ page regarding food storage.

  • Sabina

    I finally got around to making this vinaigrette yesterday. When I first tasted it after shaking everything up, the acid (I only used 1/4 cup of vinegar) was too much for my palette. In an attempt to make this palettable, I added 1 tbs of pure maple syrup and hoped for the best.

    Well I used the vinaigrette today in my salad for lunch and the flavours really came together, the acid mellowed considerably and the end result was delicious! This is definitely the best salad dressing I have made so far. It just needs some time to come together.

  • Made this for lunch today – just went back for seconds. Out of this world good! A keeper, fo’ sho’. Thanks for another favorite, girl!

  • erinrose

    Awesome salad. I have made this a few times. I love the dressing. After making the dressing the pre-bottle stuff has just grossed me out. Thanks!

  • Head In The Clouds

    We had this for dinner last. Like Sabina, I too found this dressing a bit too acidic. I couldn’t take her suggestion to use maple syrup as I didn’t have any, so I added a Tbsp or two of Honey. Bingo! I also slightly over roasted the mushrooms (not on purpose). When I was done with them, they looked more like anchovies! But the flavor…it was amazing, they tasted just like bacon! I served the salad with a rustic loaf of Italian bread with Rosemary and the crowning jewel was a bottle of Muirwood Chardonnay. Ah, perfection!

  • Andi-of Longmeadow Farm

    Made this today, and found it way to acidic (as others have stated), even using the lesser amount of vinegar….I too added honey to balance it out. Much better.