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Spring Mix Salad w/ Juniper Berry Vinagrette and Roasted Portobello Mushrooms

Spring is here, and greens are plentiful and good for you as always! Here's a perfectly light appetizer side salad to start off a Passover seder dinner.

Heat 1 c. olive oil over low heat. Crush juniper berries. Place berries in oil. Heat 10-20 minutes. Set aside and let cool.

Remove the stems and gills from the mushrooms. Preheat oven to 350 degrees.

Season salad leaves with salt and pepper.

After oil has cooled, whisk in vinegar to taste (do not take out the juniper berries)

Soak mushrooms in remaining olive oil. Place on foil-lined cookie sheet, and cook in 350 degree oven until tender (about 15 minutes) Let cool, and cut into 1/2 inch pieces. Place mushroom in bowl, add a little more olive oil if necessary, and season with salt and pepper.

To serve: Mound mushrooms in center of place surrounded by a ring of greens. Drizzle vinaigrette over top of each salad before serving.

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Ingredients

1 bag Spring Mix Salad
4 c. extra virgin olive oil
3 tbsp. juniper berries
4 medium portobello mushrooms
1/4 c. red wine vinegar
salt, pepper

Makes 4-6 servings.

Matzah Plate

Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?

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