** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Wild Mushroom Salad with Warm Balsamic Vinaigrette
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 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 recipe is high in Vitamin A with 58% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, MSG, Poultry, Sulfites, Garlic, Alcohol, Vinegar, Olive Oil allergies.
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