Wilted Mushroom Salad
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 161 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 4 mg |
| sodium | 221 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 13 |
| vit A | 20 |
| vit C | 13 |
| folate | 36 |
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.
Ingredients
- 4 cups baby spinach
- 4 cups torn curly endive
- 1/2 cup extra-virgin olive oil
- 1 cup thinly sliced sweet onions, (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 tsp salt
- 1/2 tsp pepper
- 2 tbsp balsamic vinegar
- 1/3 cup shaved pecorino cheese or romano cheese or Asiago cheese
- 1/4 cup pine nuts, lightly toasted
- 1 tbsp lemon juice
Preparation
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.
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.
Source : Canadian Living Magazine: December 2007
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