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Warm Wild Mushroom and Lentil Salad
Ingredients
1 lb. mixed wild mushrooms, sliced
1/4 c. olive oil
2 cloves garlic, crushed with press
1/4 tsp. salt
12 oz. lentils, cooked
1 c. parsley
1/4 small red onion, very thinly sliced
2/3 c. balsamic vinaigrette
Blue cheese, for serving
Directions
1. Toss mushrooms with olive oil, garlic, and salt. Roast on large baking sheet at 450 degrees F for 20 minutes or until crisp.
2. Toss lentils with mushrooms, parlsey, red onion, and balsamic vinaigrette. Serve topped with 1/4-inch-thick slices blue cheese.
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