Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to start sharing some really yummy recipes once a week. Enjoy the recipes and know that we are still Remodelaholics.
I'm going to be completely honest with you, when it comes to salads I'm not a huge fan of them. I mean sure I like them, they seem like a pretty good side dish, but I've never quite seen them as a really good lunch or dinner option, they miss the heartiness you know?
That's until a neighbor introduced me to grilled mushroom salads and oh my gosh I fell so in love with them that they have become a total staple around here. They are incredibly filling and versatile, you can pretty much have them for every meal and the best of all is that you can also customize them as much as you would like to and to include as many veggies as you would like to.
My personal favorite is this one that I'm sharing with you. Slightly grilled lettuce, grilled mushrooms, and grilled corn. All topped with a light lime vinaigrette that's fresh and flavorful. You could also add some cotija cheese on top and some crushed nachos if you want to amp up the Mexican vibes. Or just stick with this basic that's super easy to do and super quick to get done.
And the fact that this is easy and quick and so delicious, and incredibly filling is what makes this the perfect dinner option and it also it makes the best (like seriously the best!!) side dish for something like a grilled chicken or some good steak.
Make a double batch of this grilled mushroom salad so you can have enough leftovers to enjoy as a quick lunch the next day. This salad holds up perfectly good so it makes the best lunch to take for work.
- 2 Cups lettuce
- ½ Cup mushrooms, sliced
- ¼ Cup onions, sliced
- ¼ Cup corn
- 1 Tbsp olive oil
- ½ Tbsp lime juice
- ½ Tsp dried oregano
- Salt and pepper to taste
- Cook the mushrooms in a saucepan over medium heat for 5 minutes. Remove from the heat and set them aside.
- In a bowl, add the lettuce and mix it with the lime juice.
- Add the corn and mushrooms on top of the lettuce.
- Season the salad with olive oil, salt, pepper, and dried oregano.
- Serve and enjoy.
- For an Italian twist add roasted eggplants and sun-dried tomatoes.