Enjoy this salad with a sprightly Sauvignon Blanc.

Recipe by Southern Living September 1999

Gallery

Recipe Summary test

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup balsamic vinaigrette and mushrooms in a heavy-duty zip-top plastic bag. Chill 2 to 3 hours. Drain mushrooms well, and place on a baking sheet.

    Advertisement
  • Broil 5 inches from heat (with electric oven door partially open) 3 minutes; turn mushrooms over, and broil 5 more minutes or until tender.

  • Cut mushrooms into thick slices, cutting to but not through opposite side.

  • Arrange salad greens on individual plates; top with walnuts, goat cheese, and mushrooms. Drizzle evenly with remaining 1/2 cup vinaigrette. Serve with Parmesan cheese toast.

  • *1 (8-ounce) bottle Italian dressing may be substituted.

  • NOTE: For testing purposes only, we used Newman's Own Balsamic Vinaigrette.

Advertisement