08-01-07, 04:20 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,625
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Mushroom Salad with Walnuts and Watercress
MUSHROOM SALAD WITH WALNUTS AND WATERCRESS Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:08:00 Calories: 149
Fat: 14 grams
Protein: 3 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 3 grams
1 large shallot, finely diced
1/4 teaspoon salt
1 tablespoon red wine vinegar
3 tablespoons walnut or olive oil, divided
pepper
2 large portobello mushrooms, stems removed
3 tablespoons walnut or extra virgin olive oil, plus a little
extra
1 bunch watercress, stems discarded, washed and dried
3 tablespoons walnuts, roasted and chopped
1. Heat broiler. For vinaigrette: combine shallot, salt and
vinegar in a bowl. Whisk 2 tablespoons walnut oil into
mixture. Season to taste with pepper.
2. Brush mushrooms with remaining oil; sprinkle with salt
and pepper. Grill or broil 4 minutes per side 4" from heat
source.
3. Cut mushrooms into wide strips. Toss with 1 tablespoon
vinaigrette.
4. Arrange watercress and walnuts on salad plates and
spoon remaining vinaigrette evenly over each. Arrange
mushrooms on top.
Portobello lovers will appreciate this elegant salad. Roasting
walnuts brings out their flavor. Atkins - Mushroom Salad with Walnuts and Watercress
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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