Shiitake Salad with Sesame-Ginger Vinaigrette Recipe
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
- 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
- 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
- 1. In a small saucepan, bring mirin to a boil. Reduce heat; simmer, 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.
- 2. 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.
- 3. 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.
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.
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