Delicious! They say your taste buds change every 7 years; well, mine definitely have because I have fallen in love with mushrooms. This warm salad is a perfect, healthy way to enjoy my two favorites: asparagus and mushrooms. Be careful with cooking times based on your oven because I definitely overcooked the veggies a little bit. I hope you enjoy!
- 1 slice whole-wheat bread, torn into pieces
- 4 tsp grated Parmesan cheese
- 1/3 cup plus 2 tsp olive oil
- salt & pepper
- 2 tbsp minced shallot (or garlic)
- 2 tbsp balsamic vinegar
- 2 tbsp reduced-sodium soy sauce
- 2 tsp fresh thyme leaves, chopped or pinch dried thyme
- 1 1/2 lbs asparagus, trimmed
- 3 cups trimmed and sliced mushrooms
- 5 cups salad greens
- 2 hard-boiled eggs, peeled and finely chopped
- Preheat oven to 450 degrees.
- In a food processor, pulse bread into large, fluffy crumbs. Transfer crumbs to medium bowl; toss with Parmesan and 2 tsp of oil. Season with salt and pepper.
- Whisk together remaining oil, garlic, vinegar, soy sauce and thyme in small bowl.
- Spread asparagus evenly on rimmed baking sheet. Drizzle with 4 tbsp dressing. Shake to coat.
- In another bowl, toss mushrooms with 2 tbsp dressing. Scatter mushrooms evenly over asparagus, reserving bowl. Roast vegetables for 10 minutes.
- Toss roasted asparagus and mushrooms to coat with their cooking juices and scatter breadcrumbs over each sheet. Return sheets to oven and roast another 8-10 minutes or until vegetables are tender and bread crumbs are browned.
- In reserved bowl, toss the salad greens with 2 tbsp dressing. Pile salad on dinner plates. Top with asparagus and mushrooms, sprinkle with chopped egg.
Makes 4 servings; 322 calories each serving.
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