Opryland Hotel Mushroom Salad Timberland – Country Living
Description
This International salad features Butter 4 Small leaves radicchio, Assorted cultivated wild 8 Pitted ripe olives. It delivers smooth, comforting richness. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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mushrooms, sliced 1/2 3 1/2-oz package enoki 12 Leaves Bibb lettuce -mushrooms 1.
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Prepare Blueberry Vinaigrette Dress- ing and set aside.
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In large skillet,
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heat butter over medi- um
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heat ;
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add mushrooms and saute, stirring gently, just until tender-about 2 minutes.
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Pour dressing into skillet with mushrooms; cook and stir over low heat just until warmed.
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Remove from heat.
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arrange salad,
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divide Bibb lettuce, oak-leaf lettuce, endive, radiechio, and olives among 4 plates;
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divide warm mushrooms with their dressing and enoki mushrooms onto greens and
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serve .
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Blueberry Vinaigrette Dressing: In blender,
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blend 1 C fresh or thawed frozen blueberries, 1/2 C white-wine vinegar, and 1/4 C sugar until smooth.
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Strain into a cup.
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Country Living/Sept/93 Scanned & fixed by DP & GG
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 48.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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