Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007




Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.

  • Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.

Nutrition Facts

85 calories; protein 3.8g 8% DV; carbohydrates 5.6g 2% DV; dietary fiber 1.4g 6% DV; sugars 2.7g; fat 5.6g 9% DV; saturated fat 1g 5% DV; cholesterol 1.4mg 1% DV; vitamin a iu 659.7IU 13% DV; vitamin c 8.7mg 15% DV; folate 41.5mcg 10% DV; calcium 65.3mg 7% DV; iron 0.9mg 5% DV; magnesium 22.8mg 8% DV; potassium 376.7mg 11% DV; sodium 139.1mg 6% DV; thiamin 0.1mg 8% DV.

Reviews (2)

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Rating: 3 stars
Re: Just for fun Read More
Rating: 5 stars
YUM!!! Made this salad to go along with our vegan pizza for dinner YUM-O!!!! Hugh hit with the family even our little 15 month old liked it! ( at least the mushrooms ) Must try!!!! Super easy too!! Pros: Delish Flavorful Read More