Leaf Salad with Mushrooms and Raspberry Vinegar

A simple spring salad to have a picnic and enjoy the good weather.


Preparation Method

  1. In a skillet, sauté the garlic in 2 tablespoons of oil until wilted.
  2. Add the mushrooms and cook for 5 to 10 minutes or until they begin to wilt.
  3. Season with salt, pepper and lemon juice.
  4. Remove from heat, add vinegar and remaining oil.
  5. Arrange the leaves in a salad bowl and serve with the mushrooms still warm.
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