Roasted Mushroom Salad
Don't expect conventional nutrients from mushrooms, but
they have hidden anti-cancer activity and may stimulate
immune function, research finds. Add red pepper's vitamin C,
olive oil's good fat, and the antioxidants in basil and
garlic for a very healthful salad. Makes 4 servings.
Printed from Allrecipes, Submitted by USA Weekend Jean Carper
1 pound white button
mushrooms, halved or quartered
1 tablespoon olive oil
1 teaspoon lemon juice
3/4 cup finely chopped red
bell pepper
1/2 cup fresh basil or mint
leaves, torn
1/4 cup pine nuts, toasted
4 leaves Boston lettuce
Dressing
2 tablespoons extra-virgin
olive oil
1 tablespoon balsamic vinegar
or lemon juice
1 large garlic clove, crushed
Salt, to taste
Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb.
olive oil and 1 tsp. lemon juice. Spread on large baking
sheet and bake 15 minutes. Drain off liquid. Cool slightly.
In a bowl, combine mushrooms, red pepper, basil or mint,
and pine nuts.
Whisk together dressing ingredients; toss into mushroom mixture.
Place lettuce on 4 salad plates and spoon mushroom
mixture on top.
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