Exotic Mushroom Salad
|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.