Grilled Mushroom and Walnut Salad

  • 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

  1. Clean, core and carefully separate leaves of Bibb lettuce.  Place in a large mixing bowl, cover with a damp cloth and chill.
  2. 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.)
  3. 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.
  4. 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%