Place a large nonstick skillet coated with cooking spray over medium-high h eat until hot. Add mushrooms, parsley, shallots, and garlic; saute 3 minute s or until mushrooms are tender. Combine vinegar, soy sauce, and honey; add to skillet. Remove mixture from heat; spoon mushrooms over salad greens. Sp rinkle with walnuts. Yield: 4 servings (serving size: 2 cups greens, 1/3 cup mushrooms, and 1/2 tablespoon walnuts). CALORIES 89 (29 % from fat); FAT 2.9 g (sat 0.2 g, mono 0.5 g, poly 1.7 g) ; PROTEIN 3.9 g; CARB 11.1 g; FIBER 2.2 g; CHOL 0 mg; IRON 1.5 mg; SODIUM 1 96 mg; CALCIUM 15 g. Recipe by: Cooking Light Magazine, July 1997, page 118 Posted to MC-Recipe Digest by P&S Gruenwald on Apr 03, 1998