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.

  • Yield about 4-6 servings


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.