Thursday, October 18, 2012

Warm Mushroom Tomato Salad

As the weather gets cooler, warm salads are very appealing. The balsamic vinegar in this recipe brings out the mushroom flavor.

Warm Mushroom Tomato Salad

1 tablespoon STAR Extra Virgin Olive Oil
1 1/2 cups sliced fresh mushrooms
1 cup Sunburst Cherry Tomatoes, cut in half
2 1/2 tablespoons STAR Extra Virgin Olive Oil
2 1/2 tablespoons STAR Balsamic Vinegar
salt and pepper to taste
1/4 cup Feta Cheese (we used herbed but plain will work as well)
1 (10 ounce) package baby greens mix

Heat 1 tablespoon of STAR Extra Virgin Olive Oil in a skillet over medium heat. Add mushrooms, and tomatoes, cook stirring until soft. Continue cooking until the juices from the mushrooms and tomatoes have reduced to about 3 tablespoons.

Stir in the remaining STAR Extra Virgin Olive Oil, STAR Balsamic Vinegar, salt and pepper until evenly blended. Turn off heat, and let cool until they are no longer hot - otherwise the greens will wilt too much.

Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Top with the Feta Cheese.


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