Wilted Mushroom Salad

Author: Canadian Living

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

Ingredients

  • 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

Method

Place 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

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wilted Mushroom Salad

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