Thursday, March 24, 2011

Mushroom and Asparagus Salad


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
  1. Preheat oven to 450 degrees.
  2. 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.
  3. Whisk together remaining oil, garlic, vinegar, soy sauce and thyme in small bowl.
  4. Spread asparagus evenly on rimmed baking sheet. Drizzle with 4 tbsp dressing. Shake to coat.
  5. In another bowl, toss mushrooms with 2 tbsp dressing. Scatter mushrooms evenly over asparagus, reserving bowl. Roast vegetables for 10 minutes.
  6. 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.
  7. 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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