Exotic Mushroom Salad Recipe
Ingredients
| Balsamic Dressing | ||
| Mushrooms | 6 Cup (16 tbs), sliced | |
| Portobello mushrooms | 4 Medium, sliced | |
| Vegetable cooking spray | ||
| Cannellini beans | 2 Can (10oz), drained | |
| 8 cups Steve's House Mixed Greens | ||
| Pine nuts | 4 Teaspoon, toasted | |
Directions
Combine Balsamic Dressing and sliced mushrooms in a large heavy-duty, zip-top plastic bag.
Seal bag, and marinate mushroom mixture in refrigerator 1 to 8 hours.
Remove mushrooms from bag, reserving Balsamic Dressing.
Place mushrooms on broiler pan coated with cooking spray, and broil 7 minutes or until browned.
Combine mushrooms, reserved dressing, and beans in a bowl; toss gently.
Place 2 cups salad greens on each of 4 individual plates.
Spoon 1 1/2 cups mushroom mixture over each salad, and top each with 1 teaspoon toasted pine nuts.
Seal bag, and marinate mushroom mixture in refrigerator 1 to 8 hours.
Remove mushrooms from bag, reserving Balsamic Dressing.
Place mushrooms on broiler pan coated with cooking spray, and broil 7 minutes or until browned.
Combine mushrooms, reserved dressing, and beans in a bowl; toss gently.
Place 2 cups salad greens on each of 4 individual plates.
Spoon 1 1/2 cups mushroom mixture over each salad, and top each with 1 teaspoon toasted pine nuts.
Chef
