Bean sprouts salad
I know the extra step of glazing the mushrooms seems annoying but I promise it is quick, relatively painless and so worth it!
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a saute pan on high heat. Add 2 tablespoons of olive oil and get hot. Add mushrooms and soy sauce and let glaze for 5 minutes, mixing once. Place in salad bowl.
  2. Add lettuce, sprouts, celery and nectarine.
  3. In a small jar add remaining olive oil, red wine vinegar, thyme, salt and sugar and shake well. Add to salad when ready to serve.
Notes & Tips:

If you are making this salad alone, add your favorite protein to it, making it into a full meal!