Spinach & Mushroom Salad with Creamy Roasted Garlic Dressing
Although they can be difficult to find, fresh shiitake mushrooms have a special meaty flavor and texture that are especially delicious in this vegetarian main-dish salad. Button and/or cremini mushrooms are very respectable substitutions.
  • 1 bulb garlic (about 3-1/2 ounces)
  • 1 pound silken tofu
  • 1-1/2 teaspoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon flaxseed oil or dark sesame oil
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 pound shiitake mushrooms, trimmed and thinly sliced
  • 1/2 pound button mushrooms, trimmed and thinly sliced
  • 3 cups halved cherry tomatoes
  • 16 cups spinach leaves

1. Preheat oven to 400°F. Wrap garlic in foil, place on baking sheet and bake 45 minutes or until foil package feels soft to the touch. When cool enough to handle, unwrap, cut off top of garlic bulb, and squeeze garlic pulp into blender or food processor. Add tofu, lemon zest, lemon juice, flaxseed oil, and salt and process until smooth.

2. In large nonstick skillet, heat olive oil over medium heat. Add shiitake and button mushrooms and cook, stirring frequently, 5 minutes or until mushrooms are tender.

3. Pour dressing into large serving bowl. Add tomatoes, spinach, and mushrooms and toss well to coat.

Nutritional Information
Per serving: 263 calories, 11g total fat, 1.4g saturated fat, 3.7g monounsaturated fat, 4.9g polyunsaturated fat, 8.9g dietary fiber, 17g protein, 30g carbohydrate, 0mg cholesterol, 632mg sodium.
Good source of: beta carotene, fiber, folate, iron, isoflavones, lutein & zeaxanthin, magnesium, omega 3s, potassium, quercetin, riboflavin, vitamin B6, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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