Mushroom parmesan salad over spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced Italian or French bread |
| Nonstick cooking spray | ||
| ½ | teaspoon | Kosher salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | pounds | Fresh mushrooms; cleaned, sliced thin |
| 1 | cup | Diced ripe tomatoes |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Extra-virgin olive oil |
| 8 | Fresh basil leaves; minced | |
| 4 | cups | Well-washed spinach leaves |
| ¼ | cup | Grated Parmesan cheese; (preferably |
| Parmigiano-Reggiano) | ||
Directions
Preheat oven to 350 degrees. Place diced bread on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake 6 to 8 minutes or until lightly browned. Place toasted bread cubes in a nonreactive bowl. Add mushrooms, tomatoes, lemon juice, vinegar, oil and basil. Let marinate for 20 minutes. Place spinach leaves on a plate. Top with mushroom mixture; sprinkle with Parmesan. Serve immediately. Yield: 4 servings.
Tofu variation: Substitute ¾ pound diced firm tofu instead of bread. Coat tofu with cooking spray, sprinkle with salt and pepper and bake 15 minutes or until golden brown. Proceeding as described above.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Steve Petusevsky Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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