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.