Ingredients

The following ingredients have 4 Servings
  • 1 cups button mushrooms, quartered
  • 1 Tbsp canola oil
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh blueberries
  • 1/4 cup pistachios, lightly roasted and chopped
  • 3 cups baby lettuce mix or baby arugula
  • 1/2 cup shredded Monterrey jack or white cheddar cheese
  • 1 Tbsp shallot or onion, minced
  • 1 tsp garlic minced
  • 2 Tbsp dijon mustard
  • 1/2 cup white balsamic vinegar
  • 2 tsp fresh oregano
  • 2 tsp fresh thyme
  • 1 tsp. honey
  • 1 cup extra virgin olive oil
  • salt and pepper to taste

Instruction

  • To prepare dressing, place all ingredients in blender or food processor except olive oil. Turn on blender or food processor and drizzle in olive.
  • Saute mushrooms in canola oil until lightly browned and season with salt and pepper.  Allow to cool.
  • In a medium bowl toss cooled mushrooms and remaing salad ingredients, except pistachios.
  • Add dressing and toss to coat, being careful not to over dress the salad.
  • Serve on chilled plates topped with the pistachios.