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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A blend of mushrooms, sun-dried tomatoes and salad greens make for a pretty presentation on a platter. The recipe comes from our home economists. Ingredients:
1 jar (7 ounces) oil-packed sun-dried tomatoes |
1 package (8 ounces) sliced fresh mushrooms |
1 package (5 ounces) sliced fresh shiitake mushrooms |
1 small red onion, sliced |
3 tablespoons butter |
1 tablespoon olive oil |
2 tablespoons balsamic vinegar |
2 packages (10 ounces each) spring mix salad greens |
1 cup crumbled goat cheese |
Directions:
1. Drain tomatoes, reserving oil mixture. Cut tomatoes into thin strips; set aside. In a large skillet, saute mushrooms and onion in butter and olive oil for 5 minutes or until mushrooms are browned. Stir in the vinegar, reserved tomatoes and oil mixture. Bring to a boil. Reduce heat to low; cook for 10 minutes.
2. Arrange salad greens on a platter; top with mushroom mixture and cheese. Yield: 12 servings.
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