Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and sliced
1 pound white or cremini mushrooms, quartered
2 cloves garlic, minced
1½ teaspoons chopped fresh thyme, or ½ teaspoon dried
3 tablespoons dry sherry
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 cups bitter salad greens, such as frisée, arugula or baby dandelion greens
2 tablespoons grated Parmesan cheese
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.
85 calories;6 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 4 g protein; 42 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 660 IU vitamin A; 9 mg vitamin C; 65 mg calcium; 1 mg iron; 139 mg sodium; 377 mg potassium
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