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Prep 15min
Total15min
Servings6
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Ingredients
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
Salad
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
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Steps
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.
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To toast pine nuts, cook in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until light brown.
Use remaining balsamic vinaigrette over stir-fried vegetables or as a salad dressing on tossed greens or pasta salad.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Calories from Fat
110
Total Fat
12 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
120 mg
Potassium
310 mg
Total Carbohydrate
5 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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