Tomato-Crimini Mushroom and Bacon Salad



Tomato-Crimini Mushroom and Bacon Salad

8 ounces crimini mushrooms

2 tablespoons extra-virgin olive oil

1 teaspoon soy sauce

2 ripe tomatoes, cut into 1/2-inch dice

6 slices thick-cut bacon, cooked until crisp and chopped in 1-inch pieces

1 tablespoon balsamic vinegar

1 teaspoon maple syrup or honey

Salt and freshly ground pepper

1/2 cup shaved Parmesan cheese

Prepare a grill for medium heat. In a bowl, toss the mushrooms with 1 tablespoon oil and soy sauce. Grill mushrooms, turning every minute or so, until lightly charred and cooked through. Remove from grill; return to bowl. Let cool to room temperature.

Add tomatoes, bacon, vinegar, maple syrup and remaining 1 tablespoon olive oil. Toss well; adjust seasonings with salt and pepper if needed. Serve topped with the shaved Parmesan. Makes 2 servings.

Source: Adapted from chef Christopher Prosperi, Metro Bis restaurant, Simsbury, Conn.

Per serving: 186 calories, 14 g fat (4 g saturated), 19 mg cholesterol, 7 g carbohydrates, 9 g protein, 1 g fiber, 420 mg sodium.

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