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WARM WILD MUSHROOM SALAD WITH SWEET PEPPERS AND FRESH THYME SHALLOT VINAIGRETTE

Joanne Bissell's recipes are flexible. Whatever mushrooms are on sale can be used in this salad, but a mix is more interesting. One or several colors of peppers can be used. Several lemons can be juiced at once; the remaining juice, covered, will hold for several days in the refrigerator. Or use frozen lemon juice. Garlic and chives can be minced in larger quantities and held in the refrigerator. A little peanut butter can be used if your sesame oil isn't toasted, and if the mustard is plain, not Dijon, that's OK. But don't skip the maple syrup; it adds to the good flavor of the dressing.

  • 1 1/2 pounds assorted mushrooms, domestic, oyster, portobello, shiitake, in any combination, washed and sliced
  • 6 cups mixed greens
  • 1 yellow pepper, julienned
  • 1 red pepper, julienned
  • 1 tablespoon fresh thyme leaves, minced
  • 1/2 cup shallots, minced
  • 1/3 cup cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons toasted sesame oil

In a small mixing bowl, combine shallots, thyme, vinegar, maple syrup, mustard and salt and mix thoroughly. Whisk in olive oil.

Place sesame oil in large saute pan. Over high heat, saute sweet peppers 30 seconds. Add mushrooms and saute 3 minutes, stirring frequently. Toss greens with vinaigrette. Place in center of plate and top with mushrooms and peppers. Serves 6.

Joanne Bissell for Weight Watchers

Thursday, January 09, 2003

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