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Exotic Mushroom Salad

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  Balsamic dressing 1⁄2 Cup (8 tbs)
  Sliced mushrooms 1 Pound (6 Cups)
  Portobello mushrooms 4 Medium, sliced
  Vegetable cooking spray 1
  Canned cannellini beans/Other white beans 30 Ounce, drained (2 Cans, 15 Ounce Each)
  Mixed greens 8 Cup (128 tbs) (Steve'S House)
  Pine nuts 4 Teaspoon, toasted

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.

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