Marinated Mushroom Salad



  • 8 oz whole baby portabellas
  • 1/4 cup water
  • 1/4 cup + 2 Tbsp balsamic vinaigrette, divided
  • 4 oz Monterey Jack cheese, cut into bite-sized pieces
  • 1 cup grape tomatoes
  • 3 Tbsp shelled sunflower seeds
  • Juice of 1/2 lemon (~1 Tbsp)
  • 3 oz baby arugula salad greens (or more)
  • 1/4 cup sliced green onions


  1. Cut any larger mushrooms in half.
  2. Place mushrooms in medium saucepan with water, 1/4 cup vinaigrette, and garlic salt.  Cover and bring to boil on high; then boil 4 more minutes.  Drain and let stand, about 10 minutes, to cool.
  3. Place cheese into medium bowl.  Stir in mushrooms, tomatoes, sunflower seeds, lemon juice, and remaining 2 tablespoons vinaigrette.
  4. Divide arugula and place in individual salad bowls.  Top with mushroom mixture; sprinkle with green onions and serve.

Source: Publix Aprons Simple Meals


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