Roasted Asparagus and Wild Mushroom Salad over Baby Greens
Recipe created by, and property of, Cathy Lewis
A hearty and soul-satisfying salad that will appease any palate.
Servings: Makes 4 servings
  • 1 pound fresh asparagus , medium thick with nice, tight tips
  • 4 ounces portabellini mushrooms
  • 4 ounces oyster mushrooms
  • 4 ounces shiitake mushrooms
  • 4 ounces baby greens
  • 2 ounces balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove fresh garlic , minced
  • 5 ounces extra-virgin olive oil , plus about 2 tablespoons to coat vegetables
  • Kosher salt , fresh ground pepper
Using a medium sized saucepan, fill 3/4 with water and bring to a boil. When boiling, drop in asparagus (trim root end back to green of the stalk). Let water return to a boil, remove, drain and plunge into a bowl of ice water to stop the cooking process. Remove and drain on paper towels. Cut asparagus into two-inch long pieces, on the bias.

Preheat oven to 450°F.

Brush dirt from mushrooms, and slice into 1/4 inch-thick slices. In a small bowl, combine vinegar, mustard and garlic. Whisk in the olive oil slowly to form and emulsion. Set aside.

In another bowl, combine the sliced mushrooms, the asparagus and the two tablespoons olive oil. Sprinkle with salt and fresh ground pepper.

Place single layer on a cookie sheet and roast in oven for 10 minutes until mushrooms start to brown. Remove, let cool.

In a bowl, combine salad greens with a little of the dressing to coat greens. Toss roasted vegetables with a few tablespoons of the dressing.

Arrange greens on a plate, top with the roasted vegetables.
Nutritional Information
440 calories, 306 calories from fat, 36.3g total fat, 4.9g saturated fat, 0g of cholesterol, 33mg sodium, 29.0g total carbohydrate, 5.8g dietary fiber, 6.5g protein

Food exchanges: 0.4 lean meat, 4.5 vegetable, 0.1 fruit, 7.1 fat


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