Tony & Miko's Salad

Submitted by ChefLee

"I like to combine my favorite ingredients and see what the flavors taste like! This salad has a little bit of Italian and a little bit of Japanese influence for a light, fresh, filling lunch. Hope you like it!"

 

• Ready In: 20mins
• Ingredients: 14
• Yields: 4 regular servings
• Serves: 4

ingredients

• 2 (3 1/4 ounce) crates fresh shiitake mushrooms
• 1 (8 ounce) bag sugar snap peas (I like Mann's stringless brand)
• 2 tablespoons light olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
• 1⁄8 cup flat leaf parsley, chopped
• 1⁄4 cup parmesan cheese, shredded

• FOR THE DRESSING

• 1 lemon, juice of
• 2 tablespoons light olive oil
• 1⁄4 teaspoon red pepper flakes
• 1 tablespoon honey (raw, thick type is best)
• 1⁄4 cup red onion, chopped

directions

1. Preheat the oven to 450 degrees F.
2. Clean you mushrooms with a damp paper towel and remove any thick stems then slice.
3. Place the mushrooms and snap peas on a baking sheet and toss with 2 TBSP olive oil, salt, pepper, and garlic powder.
4. Roast the mix for 10 minutes then remove to a large salad bowl.
5. Allow the veggies to cool a bit while you assemble the dressing by mixing together the lemon juice, 2 TBSP olive oil, red pepper flakes, honey, and onions.
6. Pour the beans in with the mushrooms and snap peas. Add the parsley, cheese, and the dressing then toss to coat.
7. Allow the flavors to meld a bit then enjoy!