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Giving People the Freedom to Eat Healthier
Recipes
cutting board and veggies

Spinach with Marinated Shiitake, Radicchio, Butter Lettuce and Balsamic Vinaigrette

Ingredients

  • ½ bag Ready Pac Foods® Baby Spinach
  • ½ bag Ready Pac Foods® Lafayette Blend
  • ½ cup Ready Pac Foods® Diced Red Onions
  • 3 cups Sliced Shitake Mushrooms
  • 2 tsp. Reduced-Sodium Soy Sauce
  • 2 tsp. Olive oil
  • 2 tsp. Peanut Oil
  • ¼ cup Balsamic Vinaigrette (Recipe Follows)
  • Salt and Pepper (to taste)
  • Dash Tabasco Pepper Sauce

Procedure:

Shiitake Mushrooms and Red Onion Marinade

Heat peanut oil in a sauté pan until it begins to shimmer.  Add sliced shiitake mushrooms and sauté on high heat for approximately 2 minutes.  Add soy sauce and continue to sauté until dry. Remove from heat and place in bowl.  Add Tabasco, vinegar and salt and pepper.  Add olive oil to pan and place over medium heat.  Add red onions and cook slowly until translucent.  Remove from heat and toss with mushrooms. Reserve.

Salad

Toss together Ready Pac Foods® Spinach with Lafayette® Blend.  Add marinated mushroom mixture and toss.  Add just enough balsamic dressing to lightly coat.  Serve Immediately.

Balsamic Vinaigrette

  • 1 cup Balsamic Vinaigrette (reduce over low heat in a small sauce pan by ½)
  • ¼ cup Red Wine Vinegar
  • 1 tsp. Dijon-Style Mustard
  • 1 ½ cup Extra Virgin olive oil
  • 2-3 Tbsp. Chopped Fresh Herbs (Parsley, Basil, Thyme) – Optional

Procedure:

Whisk together all ingredients, reserving the oil.  In a slow steady stream, whisk Extra Virgin Olive Oil into vinegar and mustard blend until a temporary emulsion forms.  Just before serving, whisk vinaigrette to recombine and adjust seasoning.  Add fresh herbs.

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