| 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 | T | Chopped fresh parsley |
| 1 | T | Minced shallots |
| 3 | Garlic, minced | |
| 1/4 | c | Sherry vinegar |
| 1 | T | Low-sodium soy sauce |
| 2 | t | Honey |
| 8 | c | Gourmet salad greens |
| 2 | T | Chopped walnuts, toasted |
| 1 | tablespoon walnuts)., tablespoon walnuts. |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 2.5mg
Sodium: 335.2mg
Potassium: 294.8mg
Carbohydrates: 17.1g
Fiber: 2.2g
Sugar: 4.3g
Protein: 3.5g