Kaleidoscope Mushroom Salad

Ingredients:
4 ounces (about 1 cup) blue cheese, crumbled
20 ounces (about 6 cups) fresh white mushrooms, sliced
basil vinaigrette (recipe below)
8 ounces (about 3 cups) snow peas, cut diagonally in 1/4 inch strips
1 cup coarsley chopped watercress
1 cup diced red onion
1 cup corn kernels
1 1/2 cup diced pimientos
Radicchio lettuce
Belgian endive
Romain lettuce (inner leaves)

Directions:
In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish. For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms. Serve as an appetizer or main dish.

Basil Vinaigrette:
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1-1/2 teaspoons seasoned salt
3/4 teaspoon lemon pepper or ground black pepper
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice

In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before using.

Yield: 8 Portions



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Crimini Mushrooms

CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.