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Ensalada

March 23, 2011

I apologize for the blurriness — my camera battery was in the throes of death as I attempted to take this picture and immediately powered off after one go. After lusting after Mark Bittman’s cookbook How to Cook Everything Vegetarian for months and finally purchasing it a couple weeks ago, I’ve had a little time to begin scanning its pages and was inspired to make this simple (but delicious) dinner salad. The salty feta, sweetness of the onions, mushrooms, and strawberries, and zing of the dressing work together really nicely.

Tangy Mixed Greens

-2 1/2 c. mixed greens
-1/3 c. onion, sliced
-4 baby portabella mushrooms, sliced
-3 medium strawberries
-2 tbsp. feta
-sprinkle of nutmeg
-sprinkle of Greek spices

Dressing:
-1 tbsp. olive oil
-1/2 tbsp. balsamic vinegar
-a little less than 1/2 tbsp. of dijon mustard
-pinch of black pepper

1) Sautee onions and mushrooms with a sprinkle of Greek spices and nutmeg in a pan over medium heat until onions are slightly soft and translucent
2) Make bed of mixed greens on dinner plate and top with strawberry slices.
3) Pour onion and mushroom mixture on top of greens, and sprinkle feta on top.
4) Drizzle dressing over salad.

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