Roasted Mushroom Salad

  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 8

Ingredients

2
packages (8 oz each) fresh mushrooms, quartered
2
packages (8 oz each) fresh cremini mushrooms, quartered
4
packages (about 3.5 oz each) fresh shiitake mushrooms, quartered
3
tablespoons olive oil
1
teaspoon salt
1/3
cup sherry vinegar
2
tablespoons finely chopped shallots
1
small clove garlic, finely chopped
2
teaspoons Dijon mustard
1/4
teaspoon freshly ground pepper
2/3
cup olive oil
1
bag (6 oz) fresh baby spinach leaves
1
small head radicchio, torn (about 4 cups)
2
cups crumbled blue cheese (8 oz)

Steps

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  • 1
    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.
  • 2
    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.
  • 3
    Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.

Notes









Tips

Expert Tips

  • Chill the vinaigrette in a jar up to 3 days; stir well with whisk before serving.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
358
% Daily Value
Total Fat
33g
0%
Saturated Fat
9g
0%
Sodium
760mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
3g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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