Roasted mushrooms, radicchio and spinach make a colorful salad – a tasty side dish.
Roasted Mushroom Salad
- Prep Time 30 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 14
Ingredients
- 2 packages (8 oz each) fresh mushrooms, quartered
- 2 packages (8 oz each) fresh cremini mushrooms, quartered
- 4 packages (about 3.5 oz each) fresh shiitake mushrooms, quartered
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup sherry vinegar
- 2 tablespoons finely chopped shallots
- 1 small clove garlic, finely chopped
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground pepper
- 2/3 cup olive oil
- 1 bag (6 oz) fresh baby spinach leaves
- 1 small head radicchio, torn (about 4 cups)
- 2 cups crumbled blue cheese (8 oz)
Instructions
-
Step1Heat oven to 450°F. In large shallow roasting pan, stir all three kinds of mushrooms, 3 tablespoons oil and 1/2 teaspoon of the salt. Roast uncovered 45 minutes, stirring twice, until liquid is evaporated.
-
Step2Meanwhile, in small bowl, mix vinegar, shallots, garlic, mustard, pepper and remaining 1/2 teaspoon salt with wire whisk. Slowly add 2/3 cup oil, stirring constantly with whisk. Transfer mushrooms to medium bowl; stir in 1/4 cup vinaigrette. Cool to room temperature.
-
Step3Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.
Nutrition
358
Calories
33g
Total Fat
11g
Protein
11g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 358
- Total Fat
- 33g
- 0%
- Saturated Fat
- 9g
- 0%
- Sodium
- 760mg
- 0%
- Total Carbohydrate
- 11g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Vegetable; 1 High-Fat Meat; 5 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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