Marinated Enoki Salad Recipes

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CUCUMBER & ENOKI SALAD



Cucumber & Enoki Salad image

Enoki can be difficult to find but when you do try this salad it's good. Enoki are very tiny long stemmed mushroons the head is about 1/8" across. Low calorie recipe Enjoy and spare the waistline

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 13

1 large cucumber
2 teaspoons rice wine
2 teaspoons fresh ginger, minced
1 clove garlic, pressed
1/2 teaspoon sugar
1/2 teaspoon reduced sodium soy sauce
1 head red leaf lettuce, washed and torn to bite size pieces
1 (3 1/2 ounce) package enoki mushrooms
1/2 cup raw or thawed peas
5 radishes, shredded fine
1 tablespoon lite olive oil
2 teaspoons fresh lemon juice
pepper

Steps:

  • Peel the cucumber, cut in half lengthwise and remove seeds.
  • Slice cucumber very thinly and place in a bowl.
  • Mix together the vinegar, ginger, garlic, sugar and soy, whisk well.
  • Pour vinegar mixture over the cukes& toss to coat, setaside.
  • Combine the lettuce, enoki, peas and radishes in a salad bowl toss with oil, lemon juice and pepper to taste.
  • Add cucumbers and toss again.
  • Serve.

ENOKI SPINACH SALAD



Enoki Spinach Salad image

My love affair with Enoki started when I got some on special at the local store. I had to use it so I used the standard saute a bit in butter and went to heaven. I could tell you what I said but its words you use to not be able to say on TV coupled with ......... this is good. So I did a bit of surfing for recipes. From the Mushroom Council.

Provided by That is Dr House to

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb spinach
4 ounces slivered almonds, toasted
15 ounces mandarin orange segments
3 1/2 ounces enoki mushrooms
1/2 cup olive oil, plus
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons chopped fresh chives
2 tablespoons sugar
salt or Mrs. Dash seasoning mix
fresh ground melange pepper

Steps:

  • Tear the spinach into bite size. Place in salad bowl and add the almonds, oranges and toss a bit.
  • Wipe the mushrooms with a damp cloth and then cut off ends where stems start to separate.
  • Spread over top of salad.
  • Dressing: Whisk together olive oil, vinegar, mustard, chives and sugar. Season with salt/Mrs. Dash and pepper. Pour over salad and serve.

Nutrition Facts : Calories 594.4, Fat 48.8, SaturatedFat 5.8, Sodium 139.9, Carbohydrate 35.7, Fiber 8.7, Sugar 21.6, Protein 11.1

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