Mixed Greens With Mushrooms

Mushrooms add a delightfully meaty flavor and texture to this dish.

Makes 4 servings

2 1/2 teaspoons peanut oil
4 cups sliced mushrooms, 1/2" thick
4 cups chopped trimmed washed watercress
4 cups trimmed washed fresh spinach, torn into bite-size pieces
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
Pinch ground red pepper
2 hard-cooked eggs, quartered, to garnish

Place large nonstick saucepan or Dutch oven over medium-high heat 30 seconds;
add peanut oil and heat 30 seconds more. Add mushrooms and cook, stirring
constantly, until browned and mushroom liquid has evaporated, 8-10 minutes.
Remove from heat. Add watercress, spinach, soy sauce, vinegar, sesame oil
and red pepper; toss until greens are well coated and slightly wilted. Cover
and refrigerate until chilled through, 2-3 hours; arrange on serving dish
and garnish with quartered eggs.

SERVING SIZE:  1 1/2 cups

POINTS:  3 (2)

PER SERVING:  105 Calories, 7 g Total Fat, 1 g Saturated Fat,
350 mg Sodium, 6 g Total Carbohydrate,
3 g Dietary Fiber, 7 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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