Wild Mushroom Salad With Warm Balsamic Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Sami | Cold foods, Low fat, Mushrooms, Veggies | 4 | Servings |
INGREDIENTS
| 2 | t | Olive oil |
| 6 | c | Shiitake mushrooms, cepes |
| chanterelles | ||
| 1 | t | Salt |
| Fresh ground pepper, to | ||
| taste | ||
| 4 | c | Spinach, frisee |
| arugulabeet | ||
| 2 | t | Olive oil |
| 2 | Shallot, peeled and minced | |
| 1 | Clove garlic, peeled and | |
| minced | ||
| 1/4 | c | White wine |
| 1/4 | c | Chicken broth |
| 1/4 | c | Balsamic vinegar |
| 1 | T | Fresh thyme, chopped |
| 1/2 | t | Salt |
| Fresh ground pepper, to | ||
| taste |
INSTRUCTIONS
97 For the salad, heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the mushrooms and saute until tender, about 10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive oil in a small saucepan. Add the shallots and garlic and cook until softened, about 2 minutes. Add the wine, chicken broth and vinegar. Simmer until reduced by half, about 10 minutes. Stir in the remaining olive oil, thyme, salt and pepper. Divide the greens among 4 plates. Top with the mushrooms. Spoon the warm vinaigrette over the mushrooms and serve immediately. Recipe by: NEW YORK TIMES Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 14.7mg
Sodium: 1208.5mg
Potassium: 785.2mg
Carbohydrates: 38g
Fiber: 6.9g
Sugar: 18.2g
Protein: 8.9g