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Colorful green salad with pine nuts, mushrooms, sun-dried tomatoes, and tahini sauce

Colorful green salad with pine nuts, mushrooms, sun-dried tomatoes, and tahini sauce

Pelagia & Mary - Greek Appetite
This salad is great for celebrations and special occasions.
It can also be served as a main dish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Salad
Cuisine greek
Servings 3

Ingredients
  

  • 6-7 lettuce leaves
  • 1 arugula bunch
  • 1 medium sliced onion
  • 2 large sliced white mushrooms
  • 6 sun-dried tomatoes whole or cut into small pieces
  • olive oil
  • roasted pine nuts or fresh walnuts
  • pomegranate
  • 5-6 croutons
  • salt, pepper

For the tahini sauce

  • 1 tsp. tahini
  • 1 tsp. mustard
  • 50 ml olive oil
  • half a lemon

Instructions
 

  • Wash the arugula and the lettuce well, cut them into large pieces, and place them in a bowl.
  • Add 3 tbsp of olive oil in a pan and cook the sliced mushrooms in high heat until they turn golden brown.
  • Make the tahini sauce by mixing all the sauce ingredients together with the spoon or the blender.
  • Add the sun-dried tomatoes, the mushrooms, the onion slices, and drizzle with the tahini sauce.
  • Roast the pine nuts for a few minutes (3-4) in high heat in a pan with 1-2 tbsp of olive oil. If you don’t have pine nuts, replace them with fresh walnuts.
  • Decorate the salad with pine nuts/walnuts, pomegranate, and croutons.
Keyword salad, vegan