Title: Mushroom Parmesan Salad over Spinach
Categories: Post2
Yield: 4 servings

2 c Diced Italian or French
-bread
Nonstick cooking spray
1/2 ts Kosher salt
1/2 ts Freshly ground black pepper
1 lb Fresh mushrooms; cleaned,
-sliced thin
1 c Diced ripe tomatoes
1 tb Lemon juice
1 tb Balsamic vinegar
1 tb Extra-virgin olive oil
8 Fresh basil leaves; minced
4 c Well-washed spinach leaves
1/4 c Grated Parmesan cheese;
-(preferably
Parmigiano-Reggiano)

Preheat oven to 350 degrees. Place diced bread on baking sheet; coat with
cooking spray. Sprinkle with salt and pepper. Bake 6 to 8 minutes or until
lightly browned. Place toasted bread cubes in a nonreactive bowl. Add
mushrooms, tomatoes, lemon juice, vinegar, oil and basil. Let marinate for
20 minutes. Place spinach leaves on a plate. Top with mushroom mixture;
sprinkle with Parmesan. Serve immediately. Yield: 4 servings.

Tofu variation: Substitute 3/4 pound diced firm tofu instead of bread. Coat
tofu with cooking spray, sprinkle with salt and pepper and bake 15 minutes
or until golden brown. Proceeding as described above.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Steve Petusevsky

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.