Stuffed Bell Peppers
Roasted Mushroom Kate Salad
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 12 Minutes |
| Servings |
4 Servings
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Ingredients
- 2 tbsp olive oil
- 12 oz cremini mushrooms quartered
- 1 onion halved and sliced
- 1 tsp salt
- ½ tsp pepper
- 3 garlic cloves whole
- 3 thyme sprigs
- 1 bunch kale stems removed and chopped
- ¼ cup Parmesan grated (optional)
Lemon Dijon Vinaigrette:
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp fresh cracked pepper
Ingredients
Lemon Dijon Vinaigrette:
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Instructions
- Prepare the lemon Dijon vinaigrette by adding all the ingredients into a small bowl and whisk well to combine. Set vinaigrette aside until ready to serve.
- In a large bowl, add the quartered mushrooms, sliced onion, olive oil, salt, pepper, whole garlic cloves and thyme sprigs. Toss to combine.
- Select Roast and set the time and temperature to 375°F for 12 Minutes. Press Start.
- Once preheated, add the mushrooms and onions into the air fryer basket. Shake the basket a few times during cooking, to ensure even cooking.
- When the mushrooms are done cooking carefully remove the thyme stems. You can remove the garlic cloves as well or leave them in the salad.
- Place the kale into a large serving bowl and top with the roasted mushrooms and onions. Drizzle the vinaigrette over top and add freshly grated parmesan. Serve immediately.
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