Warm Greens with Balsamic Vinaigrette

 

1/3

cup water

1/4

cup balsamic vinegar

1/4

cup olive or vegetable oil

1

teaspoon honey

1/4

teaspoon salt

1/4

teaspoon paprika

1

clove garlic, finely chopped

2

cups sliced fresh mushrooms (6 oz)

3

cups bite-size pieces leaf lettuce

3

cups bite-size pieces fresh spinach

2

cups bite-size pieces radicchio

3

tablespoons pine nuts, toasted

• 1 In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
• 2 In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
• 3 Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.