Salad: Japan – プラムトマトと舞茸のサラダ ▶ Puramu Tomato to Maitake No Sarada (Plum Tomato and Maitake Mushroom Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 plum tomatoes, diced
1 bunch green leaf lettuce, washed and torn into bite-sized pieces
2 cups (60 g) fresh spinach leaves, washed
7 oz (200 g) maitake mushrooms, cleaned and torn apart
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
Salt and pepper, to taste
Freshly grated Parmesan cheese for garnish (optional)

Show original ingredient measurements

4 plum tomatoes, diced
1 bunch green leaf lettuce, washed and torn into bite-sized pieces
2 cups (60 g) fresh spinach leaves, washed
7 oz / 200 g maitake mushrooms, cleaned and torn apart
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
Salt and pepper, to taste
Freshly grated Parmesan cheese for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 1 tablespoon (15 ml) of olive oil in a pan over medium heat. Add the maitake mushrooms and sauté for 4-5 minutes until they are golden brown. Season with salt and pepper. Set aside to cool.
2. In a large salad bowl, combine the diced plum tomatoes, green leaf lettuce, and spinach. Add the sautéed maitake mushrooms. Drizzle with the remaining olive oil and balsamic vinegar. Toss everything gently to combine. Optionally, top with grated Parmesan cheese before serving.

1. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the maitake mushrooms and sauté for 4-5 minutes until they are golden brown. Season with salt and pepper. Set aside to cool.
2. In a large salad bowl, combine the diced plum tomatoes, green leaf lettuce, and spinach. Add the sautéed maitake mushrooms. Drizzle with the remaining olive oil and balsamic vinegar. Toss everything gently to combine. Optionally, top with grated Parmesan cheese before serving.