Planet Green
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Yield: 4 Servings
Ingredients:
4 tablespoons grape seed oil
3 cups sliced mushrooms (such as a combination of shiitakes and criminis)
1 bunch asparagus, trimmed and sliced on the bias
1 tablespoon honey
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon cilantro, chopped
Salt and freshly ground black pepper
1 cup sliced cucumbers (from 1 English cucumber, seeds scooped out and cucumber thinly sliced on the bias)
1 cup grape or cherry tomatoes
3 cups green leaf lettuce, washed and torn
2 tablespoons sesame seeds, lightly toasted
Method:
In a large saute pan, heat 2 tablespoons grape seed oil over high heat add the mushrooms and cook for about 2 minutes until they start to give up some of their liquid. Add the asparagus and continue to cook for another 2 to 3 minutes until vegetables are slightly soft.
For the vinaigrette:
In a bowl whisk together the honey, rice vinegar, toasted sesame oil, cilantro salt and pepper. Drizzle in the remaining 2 tablespoons grape seed oil. Toss with cucumber and tomatoes. Combine with the lettuces and toss to coat.
To serve:
Transfer the mushroom asparagus mixture to a serving platter. Top with the lettuce and tomato salad. Garnish with sesame seeds.
This recipe was featured on the Sensational Salads Episode of Emeril Green.
Read more about eating green:
How to Go Green: Eating
Kelly's All-Natural Recipes
Try These Healthy Cookwares
Should You Avoid Aluminum and Teflon Cookware?
Make Your Comfort Foods Healthy
6 Tricks to Save Tons of Money on Sustainable Foods
Incorporate More Fruit Into Your Diet this Year
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