Recipe Summary

Prep time: 15 mins
Cook time: 10 mins
Yield: 4 servings

Ratings & Reviews

Be the first to rate this recipe

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
Wild Mushroom Salad with Micro Greens, Pecans and Aged Balsamic Vinegar
This recipe serves: 4  
3 cups wild mushrooms (chantrelle, lobster, coral, or matsutakes)
2 tablespoons unsalted butter or 1/4 cup Moroccan olive oil
4 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon chopped thyme
1/8 cup aged balsamic vinegar
1/4 cup olive oil
3 cups micro greens or garden greens (red oak leaf preferred)
salt and pepper to taste
1/4 cup fried pecans

Cooking Instructions
1. In a small saute pan, heat butter until golden brown over medium to high heat. Add the mushrooms, saute until colored. Add shallots, garlic and thyme and lightly brown. Add the balsamic vinegar and incorporate the olive oil. Season to taste with salt and pepper. Remove from heat and reserve.

2. Toss greens with some of the vinaigrette and arrange on a plate with the mushroom around it.

Serving Size: 1 cup

Nutritional Information
Number of Servings: 4
Per Serving
Calories 249 Carbohydrate 8 g
Fat 24 g Fiber 2 g
Protein 2 g Saturated Fat 5 g
Sodium 88 mg    


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use