The hot mushroom dressing wilts the greens slightly for this unique salad, so make it right before serving. If using shiitake mushrooms, cut off the stems with scissors before slicing.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
- 4 cups baby spinach
- 4 cups torn curly endive
- 1/2 cup extra-virgin olive oil
- 1 cup thinly sliced sweet onion (such as Vidalia)
- 2 cloves garlic minced
- 1 pinch dried thyme
- 8 oz oyster mushrooms torn into pieces
- 1 lb mixed mushrooms (such as shiitake caps, white and/or cremini), thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons balsamic vinegar
- 1/3 cup shaved pecorino cheese
- 1/3 cup shaved romano cheese
- 1/3 cup shaved Asiago cheese
- 1/4 cup pine nut lightly toasted
- 1 tablespoon lemon juice
MethodPlace spinach and endive in large bowl; set aside.
In Dutch oven, heat 3 tbsp (50 mL) of the oil over medium-high heat; saute onion, garlic and thyme until slightly softened, about 2 minutes.
Add half each of the oyster and mixed mushrooms; cook, stirring, until slightly softened, about 3 minutes. Add remaining mushrooms, salt and pepper; cook until tender but still holding shape, about 8 minutes. Add vinegar and heat through, about 1 minute. Add to greens in bowl.
Add cheese, pine nuts, lemon juice and remaining oil; toss to coat.
Nutritional facts Per serving: about
- Sodium 221 mg
- Protein 5 g
- Calories 161.0
- Total fat 13 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 13.0
- Folate 36.0
- Calcium 8.0
- Vitamin A 20.0
- Vitamin C 13.0