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  • 6servings
  • 15minutes
  • 130calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/3 cup water

  2. 1/4 cup balsamic vinegar

  3. 1/4 cup olive or vegetable oil

  4. 1 teaspoon honey

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon paprika

  7. 1 clove garlic, finely chopped

  8. 2 cups sliced fresh mushrooms (6 oz)

  9. 3 cups bite-size pieces leaf lettuce

  10. 3 cups bite-size pieces fresh spinach

  11. 2 cups bite-size pieces radicchio

  12. 3 tablespoons pine nuts, toasted

Instructions Jump to Ingredients ↑

  1. In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.

  2. In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.

  3. Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.

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