| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
|
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
c |
Large button mushrooms; stems removed,thinly sliced |
| 1 |
c |
Chanterelle mushrooms; thinly sliced |
| 1/4 |
c |
Finely chopped red onion |
| 6 |
tb |
Pine nuts |
| 1/4 |
c |
Sherry vinegar |
| 2 |
tb |
Lemon juice |
| 1/4 |
c |
Chopped fresh parsley |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 12 |
c |
Torn mixed greens |
| 2 |
tb |
Fresh minced basil |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Fresh minced garlic |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Salt |
| 3/4 |
c |
Oilve oil |
INSTRUCTIONS
BALSAMIC VINAIGRETTE DRESSIN
I 'd like to send youall my rcipe for Sauteed Mushroom Salad. you can view
more of my recipes at www.elisemecklinger.com
1. In a large skillet, heat oil over medium heat. Add mushrooms and saute
for 3 minutes. Add pine nuts, red onion and shallots, saute for 1 minute.
Add vinegar, lemon juice, parsley, sugar, salt and pepper, stir for 1
minute.
2. Place greens in salad bowl and toss with balsamic vinaigrette dressing
and distribute on individual plates.
3. Spoon mushrooms and pan juices over greens. Scatter basil leaves over
mushrooms and serve.
Balsamic Vinaigrette Dressing:
1. In a food processor, blend first 4 ingredients for 5 seconds.
2. Add the olive oil through the feed tube abd blend until slightly creamy.
Posted to JEWISH-FOOD digest by "Elise Mecklinger" <mbt4@gta.igs.net> on
Dec 21, 1998, converted by MM_Buster v2.0l.
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