Name: Triple Mushroom Salad with Walnuts
Ingredients: Olive oil spray; 1 1/2 c Thinly sliced button; mushrooms; 1 c Sliced portobello mushroom; caps; 1 c Thinly sliced shiitake; mushroom cap; 2 tb Chopped fresh parsley; 1 tb Minced shallots; 3 Garlic; minced; 1/4 c Sherry vinegar; 1 tb Low-sodium soy sauce; 2 ts Honey; 8 c Gourmet salad greens; 2 tb Chopped walnuts; toasted

Legalism can also be described as false Christianity because that is essentially what it is. It uses Christian language and biblical terms. It sounds evangelical. It loves to use phrases like 'evangelism,' 'fundamentalism,' 'biblical literalism,' and such. It sounds Christian, and looks Christian, but it is emphatically not true Christianity. It as a spurious fake, an imitation Christianity, an empty, hollow counterfeit of the real thing. It is a burdensome drag upon the spiritual life that creates a sense of bondage and guilt. It is a sickening, nauseating fraud in the eyes of others. God describes it in the Scriptures as a stench in his nostrils. That is what legality really is (Ray Stedman).

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CATEGORY	CUISINE	TAG	YIELD
Grains			4	Servings

INGREDIENTS

		Olive oil spray
1 1/2	c	Thinly sliced button; mushrooms
1	c	Sliced portobello mushroom; caps
1	c	Thinly sliced shiitake; mushroom cap
2	tb	Chopped fresh parsley
1	tb	Minced shallots
3		Garlic; minced
1/4	c	Sherry vinegar
1	tb	Low-sodium soy sauce
2	ts	Honey
8	c	Gourmet salad greens
2	tb	Chopped walnuts; toasted

INSTRUCTIONS

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, 1/3 cup mushrooms, and 1/2
tablespoon walnuts).
CALORIES 89 (29 % from fat); FAT 2.9 g (sat 0.2 g, mono 0.5 g, poly 1.7 g)
; PROTEIN 3.9 g; CARB 11.1 g; FIBER 2.2 g; CHOL 0 mg; IRON 1.5 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@ne.infi.net> on Apr 03,
1998

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