Sautéed Mushroom Salad
1 tablespoon red wine vinegar
1 tsp garlic, minced
1 cup red pepper, diced
1 cup shallot or onion, thinly sliced
1 lb White button or crimini mushrooms, trimmed and quartered
1 tablespoon Olive oil
8 cups spring mix (assorted baby salad greens)
Directions
Divide spring mix among 4 serving plates; set aside.
Heat oil in a large non-stick skillet over medium-high heat.
Add a single layer of mushrooms and cook, without stirring,
for about 5 minutes or until mushrooms become red-brown on one side.
Turn the mushrooms and stir in shallot or onion, red pepper and garlic.
Cook for 5 minutes, or until shallot or onions begin to soften.
Remove from heat and transfer to a separate bowl. Stir in vinegar,
sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom
mixture on top of greens and scatter fresh chives on top. Serve
immediately.
NUTRITION FACTS per serving
Iron100 cal Total Carbohydrates4 g Sodium100 cal Calories100 cal
Total Fat4 g
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