Mushroom parmesan salad over spinach

Yield: 4 servings

Measure Ingredient
2 cups Diced Italian or French bread
\N \N 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 \N Fresh basil leaves; minced
4 cups Well-washed spinach leaves
¼ cup Grated Parmesan cheese; (preferably
\N \N Parmigiano-Reggiano)

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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