SALAD

FALL GREEN SALAD WITH ROASTED MUSHROOMS AND PEAR VINAIGRETTE

• 8 ounces assorted mushrooms, such as trumpet, oyster, cremini and button, cleaned and cut into slices

Heat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil, then spray it lightly with the nonstick cooking oil spray.

On one half of the sheet, toss the mushrooms with 1 tablespoon of the oil and 1/8 teaspoon salt, then spread the mushrooms into a single layer.

Place the pear halves, cut sides down, on the other side of the sheet. (If the baking sheet is too small for this, use a second one.) Roast for 20 to 25 minutes, until the mushrooms are tender and have started to brown and the pear is tender.

Let cool for 5 minutes, then transfer the pear halves (they will probably break apart; that's fine) to a blender. Add the ginger, the remaining 1/8 teaspoon salt, the vinegar, sugar and pepper to taste. Blend on low speed while adding the remaining 2 tablespoons of oil, then blend on medium speed to emulsify. Taste, and adjust the seasoning as needed.

To serve, place about 1 ½ cups of the salad greens on each salad plate. Top each portion with mushrooms. Spoon about 2 to 3 tablespoons of the dressing over each salad. Makes 4 servings.

Per serving: 86 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 2 g protein, 6 g carbohydrates, 1 g sugar, 1 g fiber, 86 mg sodium.

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