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 a medium-high heat until all the moisture evaporates so the mushrooms aren’t wet.
1. 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. Keep warm.
2. Prepare the dressing by whisking together the olive oil, balsamic vinegar, mayonnaise, honey, garlic, mustard, salt and pepper.
3. Place the spinach, sautéed mushrooms and Asiago in a large serving bowl. Pour the dressing over the salad and toss. Serve immediately.
3 cups oyster mushrooms, sliced in half
8 cups baby spinach
1/2 cup shredded Asiago (or Parmesan) cheese
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp light mayonnaise
2 tsp honey
1/2 tsp finely chopped garlic
1/2 tsp Dijon mustard
pinch of salt and pepper
Nutritional Analysis per Serving
Protein 6 g
Fat 13 g
Saturated Fat 3.5 g
Carbohydrates 11 g
Cholesterol 14 mg
Sodium 328 mg
Fiber 3.1 g
Prep Time: 10 minutes
Cook Time: 8 minutes
Make Ahead: Prepare the salad early in the day without dressing and reheat the mushrooms just before serving.
Nutrition Watch: The protein quality of oyster mushrooms is nearly equal to that of animal-derived protein—great for vegetarians. They contain fiber, vitamins B1 and B2 and iron.