Monday, April 3, 2023

Apple, Walnut and Mushroom Salad and a Book Review

Mixed Baby Greens topped with sliced Green Apple, Mushrooms and Candied Walnuts dressed in a Balsamic Vinaigrette.

Apple, Walnut and Mushroom Salad

I was inspired to make this salad after reading The Bitter Taste of Murder, Book 2 in the Murder in Tuscany Trilogy by Camilla Trinchieri.
The Bitter Taste of Murder

This second book of the series begins about 9 months after Murder in Chianti ended.  Retired NYPD Detective Nico Doyle has been widowed for a year and has settled into his new home in Tuscany where he moved to be near his wife's family.  

This book delves a little deeper into all the characters that we met in the first book and allows for a romantic interest to spring between Nico and Nellie, an artist who also lives in the small town.  Nico is still working at the restaurant owned by his wife's cousin, Tilde.  

As in the first novel, there is more talk of food than there is of the murder that has occurred and needs to be solved. In this novel there is not only one murder but two that both get wrapped up very nicely in the end.  

One of the foods that was mentioned in both novels is the signature salad for the restaurant.  It is described as an Apple, Walnut and Mushroom Salad.  There is no recipe nor further description but the recipe I am sharing is how I pictured the salad in my mind as I read. 

It's a wonderful salad and I hope you like it.  If you enjoy relaxing with a cozy mystery this series consists of likeable characters and is a fun, easy read.  I have ordered the final book of the series, Murder on the Vine, from the library.  

I will be linking this post to Foodies Read.  Stop by and see what the others are reading this month.

Salad, Side Salad, Balsamic Vinaigrette, Vegetables, Side Dish
Yield: 1 serving
Author: Wendy Klik
Apple Walnut and Mushroom Salad

Apple Walnut and Mushroom Salad

Mixed Baby Greens topped with sliced Green Apple, Mushrooms and Candied Walnuts dressed in a Balsamic Vinaigrette.
Prep time: 5 MinTotal time: 5 Min


For Each Salad
  • 1-2 c. mixed baby greens
  • 1/2 Granny Smith apple, cored and sliced
  • 2 mushrooms, sliced
  • 1 T. candied walnuts
Balsamic Vinaigrette
  • 1/4 c. olive oil
  • 2 T. balsamic vinegar
  • pinch of sugar
  • salt and pepper, to taste


  1. Place greens onto a plate, top with the apple slices and scatter the mushrooms and walnuts over the top.
  2. Place the olive oil, vinegar, sugar, salt and pepper into a small jar. Seal and shake until emulsified. Drizzle desired amount over salad and enjoy.
  3. You should have enough dressing for 2-4 salads.


  1. Wow, you have all my favorites in one dish, Love it, pinned it. Visited from April 2023 Foodies Read. Hope you will come over and meet and share your posts with us at Senior Salon Pit Stop Weekly, Monday through Saturday.

    1. Thanks Slabs. I did stop by to check out your blog and plan on visiting again.

    2. Awesome, thanks and looking forward seeing you there this week.

  2. Thanks for posting this! Just taking a little break from reading ‘The Bitter Taste of Murder’ to search for Italian salad recipes in hopes of finding a recipe for this. Loving this book series.

    1. It was a fun series and I'm glad you found my recipe. Enjoy.


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