Roasted Mushroom Salad

Name: Roasted Mushroom Salad
Prep time: 1 h 22 min
Cook time: 1 h 22 min
Total time: 1 h 22 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams package fresh baby spinach (about 6 cups); 227 grams crumbled blue cheese; 454 grams packages fresh crimini mushrooms, quartered; 2 teaspoons Dijon mustard; 454 grams packages fresh mushrooms, quartered; 397 grams packages fresh shiitake mushrooms, stemmed and quartered; 1 small garlic clove, pressed; 158 milliliters olive oil; 3 Tbsps olive oil; 0 teaspoons freshly ground pepper; 946 milliliters small head fresh radicchio, torn (about; 1 teaspoons salt; 2 Tbsps minced shallot; 79 milliliters sherry vinegar

Roasted Mushroom Salad might be just the side dish you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 11g of protein, 32g of fat, and a total of 361 calories. A mixture of baby spinach, salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 22 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Combine first 5 ingredients in a large roasting pan. Roast at 450 for 45 minutes or until liquid evaporates; stir twice.

Equipment you will use

Roasting Pan

Meanwhile, combine vinegar and next 5 ingredients in a small bowl with a wire whisk; slowly whisk in 2/3 cup oil.

Ingredients you will need

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Combine mushrooms and 1/4 cup vinaigrette; cool to room temperature. Divide spinach and radicchio among serving plates; top with mushrooms and cheese.

Ingredients you will need

Vinaigrette