Title: Triple Mushroom Salad with Walnuts
Categories: None
Yield: 4 Servings

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 tb Chopped fresh parsley
1 tb Minced shallots
3 Garlic; minced
1/4 c Sherry vinegar
1 tb Low-sodium soy sauce
2 ts Honey
8 c Gourmet salad greens
2 tb Chopped walnuts; toasted

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 1/2
tablespoon walnuts).

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 on Apr 03,
1998