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Roasted Mushroom Salad
1 hr 15 min
packages (8 oz each) fresh mushrooms, quartered
packages (8 oz each) fresh cremini mushrooms, quartered
packages (about 3.5 oz each) fresh shiitake mushrooms, quartered
tablespoons olive oil
cup sherry vinegar
tablespoons finely chopped shallots
small clove garlic, finely chopped
teaspoons Dijon mustard
teaspoon freshly ground pepper
cup olive oil
bag (6 oz) fresh baby spinach leaves
small head radicchio, torn (about 4 cups)
cups crumbled blue cheese (8 oz)
Heat oven to 450°F. In large shallow roasting pan, stir all three kinds of mushrooms, 3 tablespoons oil and 1/2 teaspoon of the salt. Roast uncovered 45 minutes, stirring twice, until liquid is evaporated.
Meanwhile, in small bowl, mix vinegar, shallots, garlic, mustard, pepper and remaining 1/2 teaspoon salt with wire whisk. Slowly add 2/3 cup oil, stirring constantly with whisk. Transfer mushrooms to medium bowl; stir in 1/4 cup vinaigrette. Cool to room temperature.
Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.
Chill the vinaigrette in a jar up to 3 days; stir well with whisk before serving.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Vegetable; 1 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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