Ingredients
1/3
cup water
1/4
cup balsamic vinegar
1/4
cup olive or vegetable oil
1
teaspoon honey
1/4
teaspoon salt
1/4
teaspoon paprika
1
clove garlic, finely chopped
2
cups sliced fresh mushrooms (6 oz)
3
cups bite-size pieces leaf lettuce
3
cups bite-size pieces fresh spinach
2
cups bite-size pieces radicchio
3
tablespoons pine nuts, toasted
Preparation
In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.
