dish
Wild Mushroom Salad with Micro Greens, Pecans and Aged Balsamic Vinegar

4
Serves
249
Calories
14
Nutrients
12
Vitamins

Ingredients

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)
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

Nutrition Information

Number of Servings: 4
Calories
249
Protein
2 g
Total Carbohydrate
8 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
24 g
Saturated Fat
5 g
Monounsaturated Fat
14 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
15 mg
Percent Calories from Protein
4 %
Percent Calories from Carbohydrate
12 %
Percent Calories from Fat
83 %
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
8 mcg
Vitamin C
9 mg
Vitamin D
43 IU
Folate
65 mcg
Vitamin E
3 IU
Calcium
39 mg
Iron
1 mg
Phosphorus
97 mg
Potassium
397 mg
Sodium
88 mg
Zinc
1 mg