lbs mushrooms, wiped clean, stems trimmed
4 large shallots, thinly sliced lengthwise
6 tablespoons fresh lemon juice
2 1/2 tablespoons fresh thyme, or 2 tsp dried
1/4 teaspoon safflower oil
2 1/2 lbs broccoli, stemmed and cut into florets
1 head red-leaf lettuce or green leaf lettuce,
washed and dried
Preheat the oven to 450 degrees F.
2. Put the mushrooms in a large baking dish. Add
the shallots, lemon juice, thyme, salt, some pepper
and the Tbsp of oil; toss the mixture to coat
the mushrooms in a single layer, then roast them
until they are tender and most of the liquid has
evaporated, about 20 to 25 minutes.
3. Remove the mushrooms from the oven and keep
4. While the mushrooms are cooking, make the dressing.
Combine the mustard, vinegar, parsley, oregano
and some pepper in a small bowl. Whisking vigorously,
pour in the Tbsp of oil in a thin, steady stream.
Continue whisking until the dressing is well combined;
set the dressing aside.
5. Pour enough water into a saucepan to fill it
about 1 inch deep. Set a vegetable steamer in
the pan and bring to a boil. Put the broccoli
florets into the steamer, cover the pan, and steam
the broccoli until it is tender but still crisp
- about 4 minutes.
6. Add the broccoli to the dish with the mushrooms.
Pour the dressing over the vegetables and toss
the salad well.
7. Arrange the salad on a bed of the lettuce leaves;
it may be served warm or chilled
2 Tbls grainy mustard
3 Tbls Balsamic vinegar, or 2-1/2 Tbls red wine
vinegar mixed with 1 tsp honey
1 Tbls chopped parsley
2 tsp chopped fresh oregano or 1/2 tsp dried oregano
freshly ground pepper
1 Tbls safflower oil
1 POINT per serving
serving: 93 calories, 1.3g fat, 0mg cholesterol,
53mg sodium, 17.8g carbohydrates, 8 protein, 7.2g