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; 5.6 g total fat; 1 g saturated fat; 1 mg cholesterol; 139 mg sodium. 377 mg potassium; 5.6 g carbohydrates; 1.4 g fiber; 3 g sugar; 3.8 g protein; 660 IU vitamin a iu; 9 mg vitamin c; 42 mcg folate; 65 mg calcium; 1 mg iron; 23 mg magnesium;

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