California Walnuts | Essential Food for Health

Servings

4

Prep Time

30 min

Ingredients

• 2 heads Butter, Boston or Bibb lettuce
• 1/2 lb. green beans, ends trimmed
• 2 shallots, minced
• 1/8 tsp each dried rosemary and thyme
• 1/8 tsp coarsely ground black pepper
• 12 Shitake (or any large domestic) mushrooms, stems removed
• 1/2 cup (2 oz.) fat-free cheddar cheese, shredded loosely packed
• 1/2 cup coarsely chopped California walnuts
• 1 lemon, cut into wedges
• 2 small tomatoes, quartered (Roma preferred)
• 1/2 cup fat-free dressing

Directions

1. Clean, core and carefully separate leaves of Bibb lettuce.  Place in a large mixing bowl, cover with a damp cloth and chill.
2. Bring a large pot of water to a boil.  Prepare a large bowl of ice water.  Cut green beans into 1/2-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.)
3. Combine shallots, herbs and pepper in small bowl.  Add mushrooms; let marinate for 5-10 minutes. 
4. 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.
5. 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.
6. Serve with fat-free dressing.  Serves 4.