Grilled Mushroom and Walnut Salad

From: Walnut Marketing Board

Current Rating: rating pending

Serves 4

A mushroom walks into a bar, sits down next to a woman and says, "Can I buy you a drink?" "No, thanks," she replied. "Why not?" said the mushroom, "I'm a fun guy." Corny jokes aside, this is a great recipe to pair with grilled steaks.

Ingredients

2 heads Butter, Boston or Bibb lettuce
½ lb. green beans, ends trimmed
2 shallots, minced
⅛ tsp each dried rosemary and thyme
⅛ tsp coarsely ground black pepper
12 Shitake (or any large domestic) mushrooms, stems removed
½ cup (2 oz.) fat-free cheddar cheese, shredded loosely packed
½ cup coarsely chopped California walnuts
1 lemon, cut into wedges
2 small tomatoes, quartered (Roma preferred)
½ cup fat-free dressing

Directions

Clean, core and carefully separate leaves of Bibb lettuce. Place in a large mixing bowl, cover with a damp cloth and chill.
Bring a large pot of water to a boil. Prepare a large bowl of ice water. Cut green beans into ½-inch diagonals and blanch in boiling water for 30 seconds. Using tongs or a slotted spoon, transfer grean beans from boiling water into ice water. Drain; set aside. (OR combine green beans with 2 tablespoons water on microwave safe platter; cover with vented plastic wrap. Microwave on high 3 to 4 minutes, stirring once.)
Combine shallots, herbs and pepper in small bowl. Add mushrooms; let marinate for 5-10 minutes.
Grill mushrooms over a hot grill, 2 minutes on each side. (Mushrooms may be broiled if no grill is accessible.) Remove from heat. Let cool 2-3 minutes.
Arrange Bibb lettuce "cups" on four plates. Place grilled mushrooms in each lettuce cup; add green beans. Top with shredded cheese and chopped walnuts. Garnish each salad with lemon wedges and 2 quarters tomato.
Serve with fat-free dressing. Serves 4.