Salad Of Bitter Greens With Sauteed Wild Mushrooms & Toasted Walnuts Recipe

Name: Salad Of Bitter Greens With Sauteed Wild Mushrooms & Toasted Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 teaspoon balsamic vinegar; 1 1/2 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 5 cups mixed greens, including arugula and radicchio; 1 garlic clove, minced; 1/4 pound mixed mushrooms, including, if possible, chanterelles and porcini, cleaned and left whole or cut into bite-size pieces; 1 tablespoon minced Italian parsley; 1/3 cup toasted walnut pieces

Servings: persons

1/4 cup extra virgin olive oil
1 teaspoon balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups mixed greens, including arugula and radicchio
1 garlic clove, minced
1/4 pound mixed mushrooms, including, if possible, chanterelles and porcini, cleaned and left whole or cut into bite-size pieces
1 tablespoon minced Italian parsley
1/3 cup toasted walnut pieces

1
Put 2 1/2 tablespoons of the olive oil in a salad bowl. Add the balsamic vinegar, red wine vinegar and a heaping 1/4 teaspoon each of salt and pepper; mix with a fork to make a vinaigrette. Put the mixed greens on top, but do not toss the salad. Set aside.
2
Put the remaining 1 1/2 tablespoons olive oil in a skillet and heat over medium-high heat. Add the garlic and mushrooms, sprinkle with the remaining salt, pepper and half of the parsley. Saute for about 5 minutes, until the mushrooms have given up much of their moisture and are beginning to be just a little bit crisp. Set aside.
3
Toss the salad with the vinaigrette; divide among serving plates. Top each with mushrooms. Sprinkle with the remaining parsley and the toasted walnuts.
4
PER SERVING: 205 calories, 3 g protein, 5 g carbohydrate, 20 g fat (3 g saturated), 0 cholesterol, 301 mg sodium, 1 g fiber.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 teaspoon balsamic vinegar, 1 1/2 tablespoons red wine vinegar, 1/2 teaspoon salt, and more.

Yes, Salad Of Bitter Greens With Sauteed Wild Mushrooms & Toasted Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad Of Bitter Greens With Sauteed Wild Mushrooms & Toasted Walnuts

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