Mushroom & Carrot Salad with Hot Tomato Ketchup Dressing
Sweet and spicy salad dressing
[4 Servings]
Cooking time: 10 minutes
2 cups white mushrooms, cut in half
1 cup crimini mushrooms, cut in half
1 cup carrots, sliced into thin, 2-inch lengths
1 cup beets, sliced into thin, 2-inch lengths
< Hot Ketchup Dressing >
1/3 cup tomato ketchup
1/4 cup vinegar
1/2 teaspoon paprika
1/8 teaspoon pepper
1/4 teaspoon salt
5 drops Tabasco sauce
1/4 cup salad oil
< Garnish >
1 tablespoon chives or green onion, chopped finely
1.
Mix all the <Hot Ketchup Dressing> ingredients until it becomes well blended and smooth.
2.
Place the mushrooms and crimini mushrooms in a 3-quart casserole,. Cover with a vented microwave lid* and cook on HIGH (1200W) for 5 minutes. Take out and drain any fluid.
3.
Add the carrots and beets to the mushrooms and toss with 1/2 of the <Hot Ketchup Dressing>. Transfer to serving plates and sprinkle with the remaining <Hot Ketchup Dressing>. Garnish with chives.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.
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2 cups white mushrooms, cut in half
1/3 cup tomato ketchup