{Guest Post} Mushroom Salad with Meyer Lemon Honey Vinaigrette

March is guest post month on How To: Simplify and I’m very excited to share with you this guest post written by Lys, a food blogger who shares her journey of making “the leap from all things Loubou to Le Creuset” on Cooking In Stilettos. I’ve been friends with her on Twitter (@justanothagal) and I love following all of the delicious recipes that she posts.

There’s something to be said for cooking. The more simple the recipe, the more relaxing it can be. The art of preparing a meal doesn’t have to be complicated. It’s not the number of ingredients that count but the end result, correct? I can tell you that after a long day at the office, the sound of a knife swiftly chopping through a stack of vegetables does wonders for this gal’s psyche.

This salad, loosely based on one from Giada de Laurentiis, is not only healthy but great for getting out some “post work” aggression. The meatiness of the mushrooms can make this perfect for an entree salad. The honey with the Meyer lemons makes a vinaigrette that can work with a number of salads. However, when you are chopping those veggies, promise me one thing — watch those fingers.

Mushroom Salad with Meyer Lemon Honey Vinaigrette

Ingredients:

For the salad

1 lb. of baby bella mushrooms
1 large red onion
5 stalks celery
Asiago cheese

For the vinaigrette

1 Meyer lemon
1 tablespoon of honey
Extra virgin olive oil
Italian Parsley, minced

Directions:

Wipe the mushrooms clean with a damp towel. Stem the mushrooms and slice thinly. Layer into a large bowl (glass is nice as you can see the layers of this salad).
Slice the celery into half moons; layer on top of the mushrooms.
Slice the onion thinly, scatter over the celery in another layer.
Using a vegetable peeler, layers shards of asiago in a thin layer over the red onion.
In mixing the vinaigrette, zest the Meyer lemon and juice into a small bowl. Add the honey and stir with a small whisk. Slowly stream in the olive oil until the vinaigrette comes together. Add a small amount of Italian Parsley and mix.
Drizzle the vinagrette over the top of the salad and serve.

After reading Lys’ guest post, be sure to stop by her blog, Cooking In Stilettos, for more delicious recipes!