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

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