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Today's Special: Roasted Asparagus and Wild Mushroom Salad over Baby Greens

Today's Special: Roasted Asparagus and Wild Mushroom Salad over Baby Greens

FitSugar would be so proud of tonight's all vegetable dinner recipe. Basically it's 2 healthy salads in 1. Healthy is emphasized because the veggies are tossed in a light evoo (yes I know that it is a Rachael Ray-ism, but come on, it's also a very handy abbreviation and I've been abbreviating long before Ms. Ray came along), vinegar, and mustard emulsion - instead of a heavy mayonnaise buttermilk based dressing. Three types of roasted mushrooms make the salad hearty, filling, and figure friendly. When we consume foods packed with various flavors - as in this dish - the mind gets tricked into believing we are eating more than we really are. To pile this salad on your plate,

Roasted Asparagus and Wild Mushroom Salad over Baby Greens
From Oprah

1 pound fresh asparagus, medium thick with nice, tight tips
4 ounces portabellini mushrooms
4 ounces oyster mushrooms
4 ounces shiitake mushrooms
4 ounces baby greens
2 ounces balsamic vinegar
1 teaspoon Dijon mustard
1 clove fresh garlic, minced
5 ounces extra virgin olive oil, plus about 2 tablespoons to coat vegetables
Kosher salt, fresh ground pepper

  1. Using a medium sized saucepan, fill 3/4 with water and bring to a boil.
  2. When boiling, drop in asparagus (trim root end back to green of the stalk). Let water return to a boil, remove, drain and plunge into a bowl of ice water to stop the cooking process. Remove and drain on paper towels.
  3. Cut asparagus into two-inch long pieces, on the bias.
  4. Preheat oven to 450°F.
  5. Brush dirt from mushrooms, and slice into 1/4 inch-thick slices.
  6. In a small bowl, combine vinegar, mustard and garlic. Whisk in the olive oil slowly to form and emulsion. Set aside.
  7. In another bowl, combine the sliced mushrooms, the asparagus and the two tablespoons olive oil. Sprinkle with salt and fresh ground pepper.
  8. Place single layer on a cookie sheet and roast in oven for 10 minutes until mushrooms start to brown. Remove, let cool.
  9. In a bowl, combine salad greens with a little of the dressing to coat greens. Toss roasted vegetables with a few tablespoons of the dressing.
  10. Arrange greens on a plate, top with the roasted vegetables.

Serves 6.

Nutritional information: 440 calories, 306 calories from fat, 36.3g total fat, 4.9g saturated fat, 0g of cholesterol, 33mg sodium, 29.0g total carbohydrate, 5.8g dietary fiber, 6.5g protein

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