I loooove mushrooms. Yesterday, I looked in my fridge and I had a bag of sliced white mushrooms and a bag of baby romaine lettuce and this idea popped into my head- a warm mushroom salad for lunch! Yummy.
You may not be able to tell from this photo, but I ate an entire 8 ounce bag of mushrooms on this dish.
You could use half of that, but this is very high fiber, low carb, nutritious and filling. Plus, it’s only 3 Weight Watcher points for the whole thing. Boom.
1.) Eight ounces of washed, sliced mushrooms- I use white this time. 70 calories.
2.) Two cups of lettuce of your choice, I used organic baby romaine this time- 15 calories- but you know what would also be delicious with this? Baby spinach leaves.
3.) Two ounces good white meat deli turkey, chopped. 60 calories. (Or use a chicken breast, fish, etc. or make it vegetarian.)
4.) One tablespoon salad dressing of your choice, I used a vegan Caesar one that I get in the refrigerated section of Whole Foods. It’s 35 calories per tablespoon.
You could also just use vinegar or lemon and a teaspoon of olive oil.
5.) One teaspoon of extra virgin olive oil. 30 calories.
6.) One to two teaspoons of Dijon mustard. 5-10 calories.
7.) One to two teaspoons of salad vinegar- I used white balsamic vinegar, you could use regular balsamic instead, or white wine vinegar would be good.
8.) Optional- One clove finely chopped or minced garlic, 4 calories, dried parsley for garnish, hot sauce if you like spicy, salt and pepper to taste.
Once the mushrooms are washed and sliced, just cook them in a nonstick frying pan with a tiny splash of water and the lid on. I added one clove of minced garlic that I made with a garlic press.
When the water begins to expand, drain off all excess water using the lid and continue cooking with the lid off until they’re almost done, but not dried out.
Meanwhile, whisk together the extra virgin olive oil, the mustard and the vinegar.
Toss that mix into the mushrooms and stir with a safe spatula like bamboo, cooking another minute or two until they look delicious. I added a dash of garlic salt, or just salt and pepper them to your taste.
Put your washed lettuce or baby spinach on a plate and put the warm seasoned mushrooms right on top.
You can warm the turkey if you like, I popped mine in the microwave for 20 seconds. Lay the chopped turkey on top of the mushrooms and drizzle your salad dressing over the salad.
Eat immediately, but don’t burn your tongue. That’s it!
I added a few dashes of Cholula Chipotle hot sauce, a dash of dried parsley for garnish, and tossed the whole thing together before eating- delicious.
Calories: About 225 calories and 3 Weight Watchers Points.
(For those of you counting, I counted one for the turkey, one for the EVOO, and one for the dressing. The veggies are zero. Yay!)
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