Warm Mushroom Salad

For the Warm Mushroom Salad:

• 3 Cups Red leaf lettuce and red kale
• 8 Oz. Asian mushroom variety or gourmet mushroom variety of crimini, shiitake and oyster mushrooms
• 2 TBSP Chives, thinly sliced
• 2 TBSP olive oil
• Pinch of salt and pepper to your liking

For the Soy Vinaigrette:

• 2 TBSP olive oil
• 2 TBSP low sodium soy sauce
• 1 TSP sesame oil
• 1 TBSP coconut sugar
• ¼ TSP salt
• ¼ TSP black pepper
• ¼ TSP garlic powder
• Fresh lime juice from half a lime
  

1. Make your soy vinaigrette by combining all the ingredients in a bowl. Whisk well and then transfer to your serving vessel of choice. Place in the fridge to cool.
2. Remove your red kale leaves from its stem and place in a bowl.
3. Cut the top about ¼ of the way down from your red leaf lettuce, you will only want the red leaf tops with a little bit of the green from below. Place in the same bowl as your kale leaves.
4. Thinly slice your chives and measure out 2 TBSP. Add to your bowl of greens.
5. Heat a pan over medium heat. Add 2 TBSP olive oil. Once the oil is hot, add your gourmet mushroom blend. Cook for 2-3 minutes until they have softened. Remove from heat and let cool for 5 minutes.
6. Once the mushrooms have cooled, add them to your salad. Pour your prepared dressing over and massage the leaves and mix the salad well.
7. Place in the fridge to cool completely for at least 30 minutes to 1 hour. This will also let the dressing soak into the leaves and mushrooms.
8. When ready to serve.
9. ENJOY!