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Name: Sauteed Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 c Chanterelle mushrooms;; 1/4 c Finely chopped red onion; 1/4 c Chopped fresh parsley; 12 c Torn mixed greens; 6 tb Pine nuts; 1/2 ts Pepper; 1/2 ts Salt; 1/8 ts Salt; 1 ts Fresh minced garlic; 3/4 c Oilve oil; 1/4 c Sherry vinegar; 1/4 c olive oil; 2 tb Lemon juice; 2 tb Fresh minced basil; 1 c Large button mushrooms;; 1/2 ts Sugar; 1/4 c Balsamic vinegar; 1 tb Dijon mustard; 1/4 ts Pepper

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INGREDIENTS

1 c Chanterelle mushrooms;
1/4 c Finely chopped red onion
1/4 c Chopped fresh parsley
12 c Torn mixed greens
6 tb Pine nuts
1/2 ts Pepper
1/2 ts Salt
1/8 ts Salt
1 ts Fresh minced garlic
3/4 c Oilve oil
1/4 c Sherry vinegar
1/4 c olive oil
2 tb Lemon juice
2 tb Fresh minced basil
1 c Large button mushrooms;
1/2 ts Sugar
1/4 c Balsamic vinegar
1 tb Dijon mustard
1/4 ts Pepper
BALSAMIC VINAIGRETTE DRESSIN

Servings

INSTRUCTIONS

I d like to send youall my rcipe for Sauteed Mushroom Salad. you can view more of my recipes at www.elisemecklinger.com 1. In a large skillet, heat oil over medium heat. Add mushrooms and saute for 3 minutes. Add pine nuts, red onion and shallots, saute for 1 minute. Add vinegar, lemon juice, parsley, sugar, salt and pepper, stir for 1 minute. 2. Place greens in salad bowl and toss with balsamic vinaigrette dressing and distribute on individual plates. 3. Spoon mushrooms and pan juices over greens. Scatter basil leaves over mushrooms and serve. Balsamic Vinaigrette Dressing: 1. In a food processor, blend first 4 ingredients for 5 seconds. 2. Add the olive oil through the feed tube abd blend until slightly creamy. Posted to JEWISH-FOOD digest by "Elise Mecklinger" on Dec 21, 1998,

NOTES

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Sauteed Mushroom Salad

1 c Chanterelle mushrooms;
1/4 c Finely chopped red onion
1/4 c Chopped fresh parsley
12 c Torn mixed greens
6 tb Pine nuts
1/2 ts Pepper
1/2 ts Salt
1/8 ts Salt
1 ts Fresh minced garlic
3/4 c Oilve oil
1/4 c Sherry vinegar
1/4 c olive oil
2 tb Lemon juice
2 tb Fresh minced basil
1 c Large button mushrooms;
1/2 ts Sugar
1/4 c Balsamic vinegar
1 tb Dijon mustard
1/4 ts Pepper
 BALSAMIC VINAIGRETTE DRESSIN

I d like to send youall my rcipe for Sauteed Mushroom Salad. you can view  more of my recipes at www.elisemecklinger.com    1. In a large skillet, heat oil over medium heat. Add mushrooms and saute  for 3 minutes. Add pine nuts, red onion and shallots, saute for 1 minute.  Add vinegar, lemon juice, parsley, sugar, salt and pepper, stir for 1  minute.    2. Place greens in salad bowl and toss with balsamic vinaigrette dressing  and distribute on individual plates.    3. Spoon mushrooms and pan juices over greens. Scatter basil leaves over  mushrooms and serve.    Balsamic Vinaigrette Dressing:    1. In a food processor, blend first 4 ingredients for 5 seconds.    2. Add the olive oil through the feed tube abd blend until slightly creamy.    Posted to JEWISH-FOOD digest by "Elise Mecklinger" <mbt4@gta.igs.net> on  Dec 21, 1998,

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Nutrition

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Serving Size: 1 Serving (923g)
Recipe Makes: 1 servings

Calories: 2034
Calories from Fat: 1849 (91%)

Amt Per Serving		% DV

	Total Fat 205.4g	274 %
	Saturated Fat 26.5g	132 %
	Monounsaturated Fat 136.6g
	Polyunsanturated Fat 33g
Cholesterol 0mg		0 %
Sodium 492mg		17 %
Potassium 1512mg		40 %
Total Carbohydrate 46.5g		14 %
	Dietary Fiber 11.2g	45 %
	Sugars, other 35.3g
Protein 15.1g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2034

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