ROASTED MUSHROOM SALAD

Roasted Mushroom Salad image

Provided by Betty Crocker Kitchens

Time 1h15m

Yield 8

Number Of Ingredients 14

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)

Steps:

Heat 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.
Meanwhile, 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.
Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.

Nutrition Facts : Calories 358, Carbohydrate 11 g, Fat 5, Fiber 3 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 760 mg