Diet & Macrobiotic Friendly King Oyster Mushroom & Komatsuma Green Salad

• 2/3 bunch Komatsuna
• 150 grams King oyster mushrooms
• 4 Cherry tomatoes
• 1 Olive oil
• 1 Salt
• 1 tsp Soy sauce
• 1/4 tsp Salt
• 1 tsp Apple cider vinegar
• 1 and 1/2 teaspoon Maple syrup
• 1/4 tsp Powdered kombu
• 1/2 tsp Grated onion
• 1 and 1/2 tablespoon Sesame oil

1. Rinse the komatsuna spinach and soak in water.
2. Slice the king oyster mushrooms into 1-cm thick slices.
3. Add the olive oil to a frying pan and stir-fry the mushrooms, seasoning with a little salt.
4. Combine the dressing ingredients in a bowl and mix well.
5. Chop the cherry tomatoes into desired sizes.
6. Drain the komatsuna spinach and transfer to a plate.
7. Garnish with the mushrooms and cherry tomatoes.
8. Drizzle with the dressing to finish.

komatsuna, mushrooms, tomatoes, olive oil, salt, soy sauce, salt, apple cider vinegar, maple syrup, powdered kombu, onion, sesame oil

Taken from cookpad.com/us/recipes/156103-diet-macrobiotic-friendly-king-oyster-mushroom-komatsuma-green-salad (may not work)