This salad has to be served warm so the cheese softens over the warmed mushrooms. Use any variety of mushroom you like. The key is to cook the mushrooms on medium-high heat until all the moisture evaporates so the mushrooms aren’t wet.
RECIPE INSTRUCTIONS
1. To make the salad Lightly coat a nonstick skillet with cooking spray and sauté the mushrooms over medium heat for about 8 minutes, or just until they are no longer wet and are slightly = browned. Respray pan or add 2 Tbsp water if mushrooms begin to burn. Keep warm.
2. To make the dressing Whisk together the olive oil, balsamic vinegar, mayonnaise, honey, garlic, mustard, and salt and pepper.
3. Place the spinach, arugula, sautéed mushrooms and Parmesan in a large serving bowl. Pour the dressing over the salad and toss. Serve immediately.
INGREDIENTS
Salad
3 cups oyster mushrooms, sliced in half (or any variety)
4 cups baby spinach
4 cups arugula
½ cup grated Parmesan cheese (2 oz)
Dressing
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp reduced-fat mayonnaise
2 tsp honey
½ tsp finely chopped garlic
½ tsp Dijon mustard
pinch of salt and pepper
NOTES
Makes 4 servings.
Preparation time: 10 minutes
Cooking time: 8 minutes
Nutritional Information per Serving
Calories 178
Carbohydrates 11 g
Fibre 3.1 g
Protein 6 g
Total fat 13 g
Saturated fat 3.5 g
Cholesterol 14 mg
Sodium 328 mg
