Triple mushroom salad with walnuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil spray | ||
| 1½ | cup | Thinly sliced button; mushrooms |
| 1 | cup | Sliced portobello mushroom; caps |
| 1 | cup | Thinly sliced shiitake; mushroom cap |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | tablespoon | Minced shallots |
| 3 | Garlic; minced | |
| ¼ | cup | Sherry vinegar |
| 1 | tablespoon | Low-sodium soy sauce |
| 2 | teaspoons | Honey |
| 8 | cups | Gourmet salad greens |
| 2 | tablespoons | Chopped walnuts; toasted |
Directions
Place a large nonstick skillet coated with cooking spray over medium-high h eat until hot. Add mushrooms, parsley, shallots, and garlic; saute 3 minute s or until mushrooms are tender. Combine vinegar, soy sauce, and honey; add to skillet. Remove mixture from heat; spoon mushrooms over salad greens. Sp rinkle with walnuts.
Yield: 4 servings (serving size: 2 cups greens, ⅓ cup mushrooms, and ½ tablespoon walnuts).
CALORIES 89 (29 % from fat); FAT 2.9 g (sat ⅕ g, mono ½ g, poly 1.7 g) ; PROTEIN 3.9 g; CARB 11⅒ g; FIBER 2⅕ g; CHOL 0 mg; IRON 1½ mg; SODIUM 1 96 mg; CALCIUM 15 g.
Recipe by: Cooking Light Magazine, July 1997, page 118 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@...> on Apr 03, 1998