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Warm Wild Mushroom and Lentil Salad

By The Good Housekeeping Test KitchenPublished: Dec 3, 2015

1215_ghk_Warm Wild Mushroom Lentil Salad

Emily Kate Roemer

Yields:

6

Pair this earthy mushroom and lentil salad with a glass of Pinot Noir for the perfect meal.

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Ingredients

1 lb. mixed wild mushrooms, sliced
1/4 cup olive oil
2 cloves garlic, crushed with press
1/4 tsp. salt
12 oz. lentils, cooked
1 cup parsley
1/4 small red onion, very thinly sliced
2/3 cup balsamic vinaigrette
Blue cheese, for serving

Directions

1. Step 1Toss mushrooms with olive oil, garlic, and salt. Roast on large baking sheet at 450 degrees F for 20 minutes or until crisp.
2. Step 2Toss lentils with mushrooms, parlsey, red onion, and balsamic vinaigrette. Serve topped with 1/4-inch-thick slices blue cheese.

About 320 cals, 12 g protein, 20 g carbs, 23 g fat (6 g sat), 7 g fiber, 725 mg sodium.

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