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Roasted Mushroom Salad

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Betty Crocker Kitchens
Updated Mar 20, 2012
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Roasted mushrooms, radicchio and spinach make a colorful salad – a tasty side dish.

Roasted Mushroom Salad

  • Prep Time 30 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 14
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Ingredients

  • 2 packages (8 oz each) fresh mushrooms, quartered
  • 2 packages (8 oz each) fresh cremini mushrooms, quartered
  • 4 packages (about 3.5 oz each) fresh shiitake mushrooms, quartered
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/3 cup sherry vinegar
  • 2 tablespoons finely chopped shallots
  • 1 small clove garlic, finely chopped
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup olive oil
  • 1 bag (6 oz) fresh baby spinach leaves
  • 1 small head radicchio, torn (about 4 cups)
  • 2 cups crumbled blue cheese (8 oz)

Instructions

  • Step 
    1
    Heat oven to 450°F. In large shallow roasting pan, stir all three kinds of mushrooms, 3 tablespoons oil and 1/2 teaspoon of the salt. Roast uncovered 45 minutes, stirring twice, until liquid is evaporated.
  • Step 
    2
    Meanwhile, in small bowl, mix vinegar, shallots, garlic, mustard, pepper and remaining 1/2 teaspoon salt with wire whisk. Slowly add 2/3 cup oil, stirring constantly with whisk. Transfer mushrooms to medium bowl; stir in 1/4 cup vinaigrette. Cool to room temperature.
  • Step 
    3
    Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.

Nutrition

358 Calories
33g Total Fat
11g Protein
11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
358
Total Fat
33g
0%
Saturated Fat
9g
0%
Sodium
760mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
3g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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