Wild Mushroom Salad

Ingredients

• 1 tablespoon mushroom broth (see recipe)
• 2 teaspoons sherry vinegar
• 2 teaspoons minced shallots
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 cups mushroom ragout (see recipe)
• 2 bunches arugula or watercress
• 2 endives, sliced in 1/4-inch slices
• 1 head of radicchio, sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    76 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 185 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. In a salad bowl, combine the broth, vinegar, minced shallots, salt and pepper. Whisk in the olive oil. Heat the mushroom ragout in a saute skillet over medium heat. When they are warm, cover, remove from the heat and set aside.
2. Combine the greens in the bowl with the vinaigrette and toss well. Divide between 4 plates, top each with a spoon of mushroom ragout and serve immediately with bread.

10 minutes