Roasted Mushroom Salad

Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
6
Ready in
30 minutes

Ingredients

  • 3 tbsp. red wine vinegar
  • 3 tbsp. olive oil, divided
  • 1 tsp. honey
  • 2 tbsp. chopped shallots
  • 1 tbsp. chopped fresh parsley
  • 1 lb. asparagus, trimmed, cut into 2-inch pieces
  • 1 cup sliced portobello mushrooms
  • 1 cup white mushrooms, stems removed
  • 1 cup cherry tomatoes
  • 2 cups enoki mushrooms
  • 4 cups watercress or mixed greens

Directions

Prep Time
20 minutes
Cook Time
10 minutes
Ready in
30 minutes
  1. Preheat oven to 400°F. Coat a shallow baking pan with nonstick cooking spray. For dressing, in a small bowl whisk together vinegar, 2 tablespoons of the oil plus honey, shallots, parsley, and salt and pepper to taste; set aside.
  2. Place asparagus, portobello slices, white mushrooms and tomatoes in baking pan. Drizzle with remaining 1 tablespoon oil, and season with salt and pepper to taste; toss to coat. Roast 10 minutes or until vegetables are tender.
  3. Place roasted vegetables in a large bowl; add enoki mushrooms, and toss. Spoon mushroom salad on watercress, and drizzle with dressing. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 105, Calories Fat 58, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 32mg, Carbohydrate 8g, Protein 4g
Serving Size1
Calories105
Calories Fat58
Calories (fat) extra56
Total Fat7g
Total Fat (extra)11
Saturated Fat1g
Saturated Fat (extra)5
Cholesterol0mg
Sodium32mg
Sodium (extra)1
Potassium326mg
Carbohydrate8g
Carbohydrate (extra)3
Fiber3g
Fiber (extra)13
Sugars3g
Protein4g
Omega30g
Vitamin A3456IU
Vitamin A (extra)69
Vitamin C33mg
Vitamin C (extra)56
Iron2mg
Iron (extra)12