Portabella Mushrooms and Mixed Greens with Raspberry and Balsamic Vinaigrette
Ingredients:
-
2 tbsp (25 mL) oil, divided
-
2 (2 ) portabella mushrooms
-
( ) garlic powder
-
5 oz (142 g) 1 package mixed salad greens
-
1/2 cup (125 mL) chopped red onion
-
3/4 cup (175 mL) crumbled Feta cheese
-
1/2 cup (125 mL) Kalamata olives
-
4 (4 ) small tomatoes, sliced
-
2 tbsp (25 mL) grated Parmesan cheese
Preparation:
In large fry pan over medium-high heat, heat 1/2 tbsp (7 ml) oil. Add 1 portabella mushroom. Cook 2 minutes per side. Remove from heat. Sprinkle with garlic powder to taste. Set aside. Repeat with remaining mushrooms and oil. Cool. Slice.
In large bowl, combine mixed greens, red onion, Feta cheese and olives. Add Dressing to taste (reserve remaining dressing for another use). Mix well. Place salad on large platter. Top with sliced mushrooms and tomatoes. Sprinkle with Parmesan cheese. Serve immediately.
Dressing
3/4 cup (175 mL) olive oil
1/4 cup (50 mL) balsamic vinegar
1/4 cup (50 mL) raspberry vinegar
1/4 cup (50 mL) red wine
3 tbsp (45 mL) liquid honey
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) Worcestershire Sauce
1 tsp (5 mL) lemon juice
2 tbsp (25 mL) chopped fresh basil
salt and pepper to taste
In small bowl, whisk together all ingredients.
Beverage suggestion: Bourbon and Branch Cocktail (Wild Turkey bourbon)
Courtesy of Manitoba Mushroom Growers Association
www.manitobamushrooms.ca
Great Tastes of Manitoba Series 2004/2005 Show #12