• Ingredients:
  • water
  • salt
  • 8 ounces dry penne pasta
  • 8oz package of FunGuy crimini mushrooms
  • 3 cups of lambs lettuce
  • 1 cucumber
  • 1 small onion
  • 4 oil-canned peppadew peppers
  • 1 large lemon
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried cayenne
  • 1 teaspoon garlic salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon white pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon cumin
  • 4 tablespoons olive oil, divided
  • 4 oz feta cheese
  • ½ cup green olives, pits removed

What did the lamb’s lettuce say to the FunGuy? Lettuce be friends and make a lamb-tastic salad together! 

A vibrant green, healthy, and filling salad in fact. One with tender lambs lettuce, cool cucumber, sweet and spicy peppadew peppers, our Cajun seasoned crimini mushrooms, and then tossed with penne pasta and a light lemony vinaigrette and a small handful of salty feta cheese and green olives to finish it off.

DIRECTIONS:

  1. Bring a pot of salted water to a boil over high heat. Once it starts to boil the pasta to the pot and allow to cook 7-8 minutes. Drain the pasta in a colander and allow to cool while preparing the rest of the salad. 
  2. Brush off any debris from the FunGuy crimini mushrooms with a damp cloth, trim the stems, cut them into ¼ inch thick slices, and transfer to a bowl. Rinse the lambs lettuce under cool water and let drain of excess water in a colander or use a salad spinner. Trim the ends of the cucumber, remove the peel, slice it into rounds and then cut the rounds into quarters. Peel and thinly slice the onion. Roughly chop the peppadew peppers. Cut the lemon in half and squeeze the juice into a bowl, careful to remove any seeds.
  3. Transfer the cooled pasta to a large mixing bowl. Add the lambs lettuce, cucumber, onion, and peppadew peppers to the bowl and set aside. 
  4. In a clean bowl, mix together the paprika, oregano, cayenne, garlic salt, black pepper, white pepper, onion powder, and cumin. Add 1 tablespoon of the olive oil and this spice mix to the crimini mushrooms and toss well to coat with the oil and seasoning. 
  5. Heat a sauté pan over medium high heat. Once the pan is hot, add the seasoned crimini mushrooms to the pan and sauté 5-7 minutes, or until the mushrooms are tender and browned around the edges. Turn off the heat and allow the mushrooms to cool 3-5 minutes before adding them to the mixing bowl with the rest of the salad.  
  6. Cut the feta cheese into cubes and add them to the salad along with the green olives. Pour the lemon juice and the remaining olive oil over the salad and toss well. Taste and adjust salt as necessary. 
  7. Serve immediately or refrigerate until ready to eat. If not serving immediately, keep the lambs lettuce separate from the rest of the salad until just before serving to keep it from wilting. 

Have a Fun meal!