Grilled Oriental Mushroom Salad

Fresh locally grown mushrooms are a year-round 100-Mile-Diet food no matter where you live in Canada. Whether you are preparing something cool to eat in summer, a hearty warming dish for fall and winter or a light entree in spring, mushrooms are readily available in grocery store porduce aisles. Here is a summer-friendly recipe to grill.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons  vegetable oil
• 3  tablespoons soy sauce
• 1⁄3 cup rice vinegar
• 1  tablespoon Dijon mustard
• 2  green onions, chopped
• 1  tablespoon  finely minced gingerroot
• 1  lb  sliced assorted fresh mushrooms (white, cremini, portobello, shiitake, oyster)
• 3  tablespoons  teriyaki sauce
• 16  cups  mixed salad greens or 16  cups  Baby Spinach
• 1  tablespoon sesame seeds

Directions

1. Preheat barbecue grill.
2. In a small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and ginger root; set aside.
3. Pile mushrooms in center of a large piece of heavy aluminum foil.
4. Drizzle with teriyaki sauce. Fold in edges and ends to seal well.
5. Barbecue over high heat for 5-6 minutes or until steaming. Heat dressing on barbecue or stovetop just until boiling.
6. Divide salad greens evenly among 4 large salad plates.
7. Top with warm mushrooms slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.
8. TIPS: Prepare dressing in microwave-proof bowl or 2 cup glass measuring cup and heat in microwave until boiling. Mushrooms could be cooked in 425F oven instead of on the barbecue.
9. VARIATION: Substitute garlic teriyaki sauce for plain teriyaki sauce.