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Balsamic Mushrooms Salad


This is a warm salad with bold flavors.

Rate this recipe 2.8/5 (13 Votes)


  • 10 mushrooms, chopped
  • 1 sweet onion, chopped
  • 2 pkg vegan soy chik'n, chopped
  • 1 banana pepper, charred, peeled, chopped
  • 1 tomato, chopped
  • Mixed greens
  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 2 tbsp coconut oil
  • 1 tbsp lemon juice


Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 15mins
Cost Average budget


Step 1

Saute mushrooms, onions, chik'n, and pepper in vinegar, oil, sugar, and lemon juice, 15 minutes.

Step 2

Add tomato until heated through.

Step 3

Toss chik'n mixture with greens to serve.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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