Mushroom and Snap Pea Salad
2 boxes (10 oz. each) sliced mushrooms
2 shallots, thinly sliced
2 sprigs fresh thyme
1 bay leaf
1/3 c. plus 1 Tbsp. extra virgin olive oil
4 Tbsp. sherry vinegar
Salt and pepper
1 lb. sugar snap peas
1 large bunch frisee (8 oz.), cut into 1-inch pieces
1/4 c. packed fresh flat-leaf parsley leaves, chopped
2 Tbsp. pine nuts, toasted
Place mushrooms in large bowl. In 2-quart saucepan, combine shallots, thyme, bay leaf, and 1/3 cup olive oil. Heat on medium for 2 to 3 minutes or until shallots are just tender. Pour over mushrooms and immediately stir until well mixed. Stir in 2 tablespoons sherry vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover and let stand at room temperature 1 hour, or refrigerate up to 4 hours.
Heat covered 4-quart saucepan of water to boiling on high. Meanwhile, remove and discard strings from snap peas. Add snap peas and 1/2 teaspoon salt to boiling water. Cook, uncovered, 2 minutes or until crisp-tender. Drain and immediately rinse with cold water until cool; drain again.
In large bowl, toss frisee, parsley, and snap peas with remaining 2 tablespoons vinegar and 1 tablespoon oil. Divide among salad plates. Remove and discard thyme and bay leaf from mushrooms; divide mushrooms and sherry dressing among frisee plates. Sprinkle with toasted pine nuts to serve.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 12g
Saturated fat 2g
Dietary fiber 4g