Exotic Mushroom Salad

Cooking Light
Marinating the mushrooms for 8 hours gives them a lot more flavor, though as little as 1 hour will do.
4 servings


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6 cups sliced mushrooms (about 1 pound)
4 medium portobello mushrooms, sliced
Vegetable cooking spray
2 (15-ounce) cans cannellini beans or other white beans, drained
4 teaspoons pine nuts, toasted


Combine Balsamic Dressing with mushrooms in a large heavy-duty zip-top plastic bag. Seal, and marinate mushroom mixture in refrigerator 1-8 hours. Remove mushrooms from bag, reserving Balsamic Dressing.

Place mushrooms on broiler pan coated with cooking spray, and broil 7 minutes or until browned. Combine mushrooms, reserved marinade, and beans in a bowl; toss gently.

Place 2 cups salad greens on each of 4 plates. Spoon 1 1/2 cups mushroom mixture over each salad, and top each with 1 teaspoon toasted pine nuts.

Created date

April 2004

Nutritional Information

Calories 253
Caloriesfromfat 32 %
Fat 8.9 g
Satfat 1.1 g
Monofat 4.7 g
Polyfat 1.6 g
Protein 12.8 g
Carbohydrate 32 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 6.1 mg
Sodium 241 mg
Calcium 87 mg