Wild Mushroom Salad
4 tsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil
1 pkg. (4 oz.) sliced mixed wild mushrooms
2 c. packed baby arugula (2 oz.)
1 small head Belgian endive, thinly sliced
Preheat oven to 450F. In a small bowl, combine vinegar, salt, and pepper. In slow, steady stream, whisk in oil until blended. Remove 1 tablespoon dressing; toss with mushrooms in 15 1/2 x 10 1/2-inch jelly roll pan until well-coated. Spread mushrooms in a single layer and roast 10 minutes or until golden and tender, stirring once.
In serving bowl, toss arugula, endive, and mushrooms with remaining dressing until evenly coated.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 14g
Saturated fat 2g
Dietary fiber 2g