Meadow Salad with Mushrooms, Vegan

Poienita Salad with Mushrooms - a delicious and healthy fasting choice

This Poienita salad recipe with mushrooms is an inspired choice for fasting meals, featuring an attractive appearance and delicious taste. Inspired by a popular recipe, the salad enjoys a harmonious combination of fresh vegetables and mushrooms, all dressed in a creamy potato mayonnaise. It is perfect for adding a splash of color and flavor even to festive meals. Additionally, it is easy to prepare, and the ingredients are accessible, making it an ideal recipe for anyone looking to create a tasty and healthy salad.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 6

Ingredients:
- 4 medium pink potatoes (ideally, potatoes that do not crumble easily)
- 1/2 large celery
- 2 large carrots
- 1 small red onion
- 4-6 green onion stalks
- 250-300 grams of whole canned mushrooms
- pepper

For the dressing:
- 1 tablespoon olive oil
- 1-2 teaspoons balsamic vinegar
- 1/4 teaspoon fine salt
- 1/2 teaspoon granulated sugar

For the potato mayonnaise:
- 1 boiled potato
- 1 heaping teaspoon classic mustard
- 2-3 tablespoons sunflower oil
- 1 teaspoon lemon juice
- salt to taste

Preparing the Poienita Salad with Mushrooms

Step 1: Preparing the vegetables
Start by washing the pink potatoes well and boiling them in their skins. This will help retain their flavor and texture. The recommended boiling time is about 20-30 minutes, depending on the size of the potatoes. Once boiled, let them cool slightly before peeling.

Meanwhile, peel the carrots and celery. These will be boiled in a pot of salted water for about 15-20 minutes until tender but not too soft. Make sure to remove them from the water as soon as they are cooked to maintain their crisp texture.

Step 2: Preparing the mushrooms and onion
Remove the mushrooms from the jar, rinse them well under cold water, and let them drain. Peel the red onion and chop it finely, while washing the green onion stalks and slicing them into rounds.

Step 3: Preparing the dressing
For the dressing, in a small bowl, mix the olive oil, balsamic vinegar, salt, and granulated sugar. Mix well until the sugar dissolves completely.

Step 4: Preparing the potato mayonnaise
To prepare the potato mayonnaise, take one boiled potato, mash it well in a bowl, and add the mustard. Gradually incorporate the sunflower oil while continuously mixing until you achieve a creamy texture. Add the lemon juice, salt, and mix to combine.

Step 5: Assembling the salad
Grate the boiled carrots and celery, then mix them with the previously prepared dressing. Let the mixture rest for 7-8 minutes to allow the flavors to combine.

On a round platter, place the carrot and celery mixture as the first layer. Level it well with a spatula. Then, add the potato mayonnaise, incorporating the grated potatoes and red onion. Level again to create a uniform second layer.

Step 6: Decorating the salad
On top of the two layers, arrange the canned mushrooms decoratively. Sprinkle the green onion rounds and fresh parsley leaves for a colorful and appetizing look.

Step 7: Serving
The Poienita salad with mushrooms can be served immediately, but it tastes even better if you let it chill in the refrigerator for an hour before serving, as the flavors will intensify.

Useful tips:
- Use pink potatoes that do not crumble easily for a salad with a pleasant texture.
- Red onion is preferred for its natural sweetness, being less pungent than yellow onion.
- You can experiment with different types of mushrooms (e.g., champignon or wild mushrooms) based on your preferences.
- If desired, add sliced green or black olives for an extra flavor note.

Calories and nutritional benefits:
This salad is not only delicious but also healthy. It is rich in vitamins (A, C, K) due to the fresh vegetables, and the mushrooms add antioxidants. The carbohydrate content from the potatoes provides energy, while olive oil is a good source of healthy fats.

Final thoughts:
The Poienita salad with mushrooms is perfect for any occasion, whether it's an everyday meal or a festive gathering. It is a recipe that blends tradition with innovation, offering a healthy and tasty dish. Don't forget to enjoy every step of preparing this salad and share it with loved ones – it will surely become a favorite!

Frequently asked questions:
1. Can I use frozen vegetables?
Answer: It is recommended to use fresh vegetables for the best texture and flavor, but you can use frozen vegetables in an emergency.

2. How can I store the salad for longer?
Answer: The Poienita salad keeps well in the refrigerator for 2-3 days, but it is best consumed the same day to enjoy the freshness of the ingredients.

3. What drinks pair well with this salad?
Answer: A cold lemonade or a dry white wine are excellent choices to accompany this delicious salad.

 Ingredients: 4 medium pink potatoes, 1/2 large celery, 2 large carrots, 1 small red onion, 4-6 green onion tops, 250-300 grams of canned mushrooms, whole, salt and pepper. For the dressing: 1 tablespoon of olive oil, 1-2 teaspoons of balsamic vinegar, 1/4 teaspoon of extra fine salt, 1/2 teaspoon of granulated sugar. For the potato mayonnaise: 1 boiled potato, 1 heaping teaspoon of classic mustard, 2-3 tablespoons of sunflower oil, 1 teaspoon of lemon juice, salt.

 Tags:  wild mushroom salad of post salad fasting recipes potato recipes