Dry greens well, break into bite size pieces and place in salad bowl. Heat butter in large skillet on medium high heat. Add shallots and garlic. Cook until fragrant. Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and tender. Season with salt, pepper, chives and parsley. Spoon over salad. Add vinegar and oil to skillet and heat gently just until warm. Pour over salad and toss gently. NOTES : Try organic greens for a truly special and delicious salad. Recipe from the Bonnie Stern Appetizers Cookbook. Makes 4 to 6 servings.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (100%)|
|Amt Per Serving||% DV|
|Total Fat 104.3g||139 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 15.2mg||5 %|
|Sodium 149.2mg||5 %|
|Potassium 439.1mg||12 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.5g|
|Protein 3.8g||5 %|
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Calories per serving: 209
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