Three-Mushroom Salad with Walnuts 

Great as an appetizer or a salad side dish; gets raves at salad bars. 

SERVES 4 

• olive oil, for sauteing
• ¹⁄₂ cup thinly sliced button mushrooms
• 1 cup sliced portobello mushroom caps
• 1 cup thinly sliced shiitake mushroom caps
• 1 Tbsp minced onion
• 3 cloves garlic, minced
• ¹⁄₄ cup wine vinegar
• 1 Tbsp soy sauce
• 2 tsp honey
• 8 cups salad greens
• 2 Tbsp chopped walnuts, toasted

Coat frying pan with olive oil and heat over medium-high heat. Add all mushrooms, onion, and garlic. Sauté for three minutes or until mushrooms are tender. Combine vinegar, soy sauce, and honey; add to frying pan and mix. Remove from heat. To serve: Arrange salad greens on individual plates. Spoon one-third cup of mushroom mixture over each serving. Sprinkle each serving with 1½ teaspoons of walnuts.

(Originally featured in FamilyTable, Issue 675)