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Winter Salad with Warm Mushrooms
The contrast of cool greens and warm mushrooms makes this spinach salad a great addition to any meal. The hearty crimini mushrooms add soft flavor and texture, a perfect contrast to the tougher chicory and escarole. This balance is the perfect introduction to these lesser-known members of the lettuce family.
(As always, for the healthiest version of this recipe use organic content as much as possible)
1. In a small bowl, whisk the lemon juice, vinegar, salt and black pepper. Whisk in the oil. Set the dressing aside.
2. In a mixing bowl, combine the spinach and chicory or escarole, and set aside.
3. Meanwhile, heat a dry, medium-skillet over medium-high heat until a drop of water dances on its surface. Add the mushrooms and cook, stirring occasionally, until they look moist, about 4 minutes. Mix in the garlic and thyme and cook, stirring, until the mushrooms are chewy but not soft, 1-2 minutes. Mix in the shallot and set the pan aside.
4. Pour the dressing over the greens and toss to coat them. Divide the greens among 4 salad plates. Spoon one-fourth of the warm mushrooms over each salad. Serve immediately.
Makes 4 servings
Per serving: 140 calories, 7 g total fat (1 g saturated fat), 17 g carbohydrate, 5 g protein, 4 g dietary fiber, 340 mg sodium
Original recipe and image source: www.aicr.org/
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