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Shiitake Salad with Sesame-Ginger Vinaigrette

This salad combines my favorite Asian flavors with crisp, colorful veggies and smoky grilled shiitakes. Mirin for the dressing can be found in the Asian section of well-stocked supermarkets.—Kathi Jones-DelMonte, Rochester, New York

4 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

1/2 cup mirin (sweet rice wine)
6 tablespoons rice vinegar
4-1/2 teaspoons reduced-sodium soy sauce
1 shallot, minced
1 tablespoon minced fresh gingerroot
2 teaspoons lemon juice
2 teaspoons sriracha Asian hot chili sauce or 1 teaspoon hot pepper sauce
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
1 tablespoon sesame oil
SALAD:
1/2 pound fresh shiitake mushrooms
2 teaspoons olive oil
4 cups spring mix salad greens
4 green onions, chopped
1/3 cup thinly sliced radishes
1/3 cup thinly sliced fresh carrots
1 can (8 ounces) sliced water chestnuts, drained and rinsed
2 tablespoons sesame seeds, toasted

Directions

In a small saucepan, bring mirin to a boil. Reduce heat; simmer,

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Shiitake Salad with Sesame-Ginger Vinaigrette (continued)

Directions (continued)

uncovered, for 5-7 minutes or until slightly thickened. Transfer to
a small bowl; cool to room temperature. Whisk in the vinegar, soy
sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils;
set aside.
Place mushrooms in a small bowl; drizzle with oil and toss to coat.
Transfer to a grill wok or basket. Grill, uncovered, over medium
heat for 6-8 minutes or until tender, stirring frequently.
In a large bowl, combine the salad greens, onions, radishes, carrots
and water chestnuts. Add half of vinaigrette; toss to coat. Divide
among four plates; top salad with mushrooms. Drizzle with remaining
vinaigrette and sprinkle with sesame seeds. Yield: 4 servings.

Nutrition Facts: 1 serving equals 289 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 365 mg sodium, 31 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 3 fat, 2 starch.