Grilled Mushroom and Walnut Salad
Recipe by California Walnut Board
- Yield: 4 servings
- Prep: 15 mins
- Cook: 15 mins
Ingredients
- 2heads Bibb lettuce
- 1/2pound green beans, ends trimmed
- 2-- shallots, minced
- 1/8teaspoon each dried rosemary and thyme
- 1/8teaspoon coarsely ground black pepper
- 12-- Shiitake mushrooms, stems removed (any large domestic mushrooms may be substituted)
- 1/2cup (2 oz.) fat-free cheddar cheese, shredded loosely packed
- 1/2cup California walnuts, coarsely chopped
- 1-- lemon, cut into wedges
- 2small tomatoes, quartered (Roma preferred)
- 1/2cup fat-free dressing
Instructions
-
Clean, core and carefully separate leaves of Bibb lettuce. Place in a large mixing bowl, cover with a damp cloth and chill.
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Bring a large pot of water to a boil. Prepare a large bowl of ice water. Cut green beans into ½ inch diagonals and blanch in boiling water for 30 seconds. Using tongs or a slotted spoon, transfer green beans from boiling water into ice water. Drain; set aside. (OR combine green beans with 2 tablespoons water on microwave proof platter; cover with vented plastic wrap. Microwave on high 3 to 4 minutes, stirring once.)
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Combine oil, shallots, herbs and pepper in small bowl. Add mushrooms; let marinate for 5 to 10 minutes. Grill mushrooms over a hot grill, 2 minutes on each side. (Mushrooms may be broiled if no grill is accessible.) Remove from heat. Let cool 2 to 3 minutes.
-
Arrange Bibb lettuce into cups in four plates. Place grilled mushrooms in each lettuce cup; add green beans. Top with shredded cheese and chopped walnuts. Garnish each salad with lemon wedges and 2 quarters tomato. Serve with fat-free dressing.
Nutritional Info *per serving
- Calories 240
- Glycemic Load 0
- Fat 15g
- Saturated Fat 4g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 2.5g
- Cholesterol 15mg
- Sodium 420mg
- Potassium 800mg
- Carbohydrate 22g
- Fiber 7g
- Sugars 7g
- Protein 11g
- Trans Fat 0g
- Vitamin A 80%
- Vitamin C 60%
- Calcium 20%
- Iron 15%