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Sautéed Mushroom Salad
Tasty and versatile

Makes four servings Prep time: 7 minutes Cooking time: 12 minutes 8 cups spring mix (assorted baby salad greens) 1 tablespoon olive oil 1 pound white button or crimini mushrooms, cleaned, trimmed and quartered 1/2 cup shallot or onion, thinly sliced 1/2 cup red pepper, diced 1 teaspoon garlic, minced 1 tablespoon red wine vinegar 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons minced fresh chives

Divide spring mix among 4 serving plates; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften. Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.