Wild Mushroom Salad and Poached Egg


1 lb (500 g) wild mushrooms, sliced
1 large shallot, thinly sliced
2 tsp (10 mL) chopped fresh thyme or oregano (or 3/4 tsp (4 mL) dried thyme or oregano)
6 cups (1.5 L) chopped escarole, frisee or romaine lettuce
1/2 yellow pepper
2 tbsp (30 mL) Parmesan cheese
4 tbsp (60 mL) balsamic vinaigrette dressing
2 tsp (10 mL) white vinegar
4 eggs
Cooking spray


Spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add mushrooms, shallot and thyme and cook until liquid evaporated and mushrooms are golden, about 10 minutes. Spoon into large bowl; add escarole, pepper and cheese. Drizzle balsamic vinaigrette dressing over escarole mixture and toss to coat. Divide among 4 plates. Bring 2 inches (5 cm) of water to a boil in saucepan; add vinegar. Reduce to a gentle simmer. Break an egg into a saucer. Holding the saucer just above the simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water for 3 to 5 minutes until cooked as desired. Use a slotted spoon to remove eggs. Dry off gently on paper towel, then place on top of salads and serve.

Tips: Look for packages of wild mushrooms in the produce aisle of your grocery store or choose your own combination of cremini, oyster and shitake mushrooms.
For poached eggs with a compact oval shape, use cold fresh eggs.

Nutrients per serving:

Calories: 180
Carbohydrate: 12 g
Protein: 13 g
Fat: 11 g
Sodium: 290 mg