This easy salad is basically just mixed greens, roasted mushrooms, and a dressing that’s a mixture of crushed basil, garlic, and olive oil. Feel free to use almost any other herb, such as parsley, thyme, or oregano, in place of the basil. Mushrooms are a great source of fiber and protein, and most varieties are low in carbohydrates. An added bonus? They have disease-fighting phytochemicals, as well as important minerals like selenium, copper, and potassium.
1 pound mixed mushrooms (about 13 ounces), such as shiitake and oyster, trimmed and cut into 1 1/2-inch pieces
1/4 cup dry white wine
2 tablespoons olive oil
3/4 teaspoon salt, plus more to taste
Freshly ground pepper
2 small cloves garlic
1/4 cup grated pecorino, plus more shavings for garnish
1 1/4 cups loosely packed herbs such as basil, parsley, thyme, or oregano, coarsely chopped
6 ounces mixed greens
1 tablespoon sherry vinegar
1. Heat oven to 350 degrees. Arrange mushrooms on piece of foil; season with wine, 1 tablespoon oil, salt, and pinch of pepper. Slice 1 clove garlic; scatter over mushrooms. Fold foil to create loose package. Bake until mushrooms are fork tender, 15 to 20 minutes. Transfer to large bowl.
2. Finely chop remaining garlic clove; add to bowl along with pecorino and chopped herbs. Toss, and season to taste with salt and pepper.
3. Place greens in a bowl; season with remaining oil, salt, pepper, and vinegar. Arrange greens on serving plates, and top with warm mushroom mixture. Garnish with shavings of pecorino if desired.
Nutritional Info: Calories: 169, Fat: 7g, Carbs: 5.1g, Fiber: 78g, Protein: 8.6g
GreenLite Units: 1P, .5 condiments
Source: Martha Stewart Living, November 1996