Roasted Mushroom Salad

Serves: 2
Time: 30 mins

Ingredients

• 225 g white button mushrooms, halved or quartered
• 8 ml olive oil
• 3 ml lemon juice
• 60 g finely chopped red bell pepper
• 10 g fresh basil or mint leaves, torn
• 15 g pine nuts, toasted
• 2 leaves Boston lettuce

Dressing

• 15 ml extra-virgin olive oil
• 8 ml balsamic vinegar or lemon juice
• 1/2 large garlic clove, crushed
• Salt, to taste

1) Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.

2) Whisk together dressing ingredients; toss into mushroom mixture.

3) Place lettuce on 4 salad plates and spoon mushroom mixture on top.