Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender. Source: EatingWell Magazine, January/February 2007

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Ingredients

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Directions

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  • 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.

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  • 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; total fat 5.6g 9% DV; saturated fat 1g; cholesterol 1mg; sodium 139mg 6% DV; potassium 377mg 11% DV; carbohydrates 5.6g 2% DV; fiber 1.4g 6% DV; sugar 3g; protein 3.8g 8% DV; exchange other carbs 1; vitamin a iu 660IU; vitamin c 9mg; folate 42mcg; calcium 65mg; iron 1mg; magnesium 23mg; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/11/2013
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
Rating: 3 stars
03/01/2013
Re: Just for fun Read More