Meal Type: Side Dish

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

1. For the salad, heat the olive oil in a large nonstick or cast-iron skillet over medium heat.

2. Add the mushrooms and saute until tender, about 10 minutes.

3. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive oil in a small saucepan.

4. Add the shallots and garlic and cook until softened, about 2 minutes.

5. Add the wine, chicken broth and vinegar. Simmer until reduced by half, about 10 minutes.

6. Stir in the remaining olive oil, thyme, salt and pepper.

7. Divide the greens among 4 plates. Top with the mushrooms.

8. Spoon the warm vinaigrette over the mushrooms and serve immediately.

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Dietary Notes:

This Wild Mushroom Salad with Warm Balsamic Vinaigrette recipe is low-fat with 2.75g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This Wild Mushroom Salad with Warm Balsamic Vinaigrette recipe is high in Vitamin A with 58% of your daily recommended intake per serving. This Wild Mushroom Salad with Warm Balsamic Vinaigrette recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.

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