Enhance the gothic theme of your party and tell your guests that witches flew on their broomsticks to retrieve these wild salad greens and mushrooms from the forests. The tapenade bat cro? add to the Halloween theme.
- Portion size 8 servings
Ingredients
Tapenade:
Method
Tapenade: In food processor, pulse together olives, parsley, oil, garlic, salt and pepper until coarsely chopped. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Using 2-1/2 inch (6 cm) bat-shaped cookie cutter, cut 1 bat from each slice of bread. Toast in 350°F (180°C) oven or toaster oven, turning once, until golden, about 6 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)
Spread each bat with tapenade. Spoon mayonnaise into piping bag fitted with small plain tip; pipe around edges of bats. Pipe on eyes.
In large bowl, whisk together oil, shallots, vinegar, salt and pepper. Add greens and mushrooms; toss to coat. Divide salad among 8 plates; top each with Parmesan cheese and 1 tapenade bat.
Nutritional facts <b>Per serving:</b> about
- Sodium 646 mg
- Protein 6 g
- Calories 229.0
- Total fat 19 g
- Cholesterol 6 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 18.0
- Folate 72.0
- Calcium 18.0
- Vitamin A 41.0
- Vitamin C 38.0
