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Source: Nestle® Very Best Meals

Exotic Greens with Sautéed Shiitake Mushrooms and Balsamic Vinaigrette
Look for sharp-tasting greens like mustard, arugula, mizuna, and dandelion. Temper it all with some red lettuce and endive and combine in any kind of proportion you like.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 0 minutes
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1/4 cup chicken broth, slightly thickened with cornstarch
2 tablespoon olive oil
2 tablespoon orange juice
2 tablespoon rice vinegar
1 tablespoon fresh basil, chopped
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon Pepper
6 cups salad greens
4 ounces mushrooms, sliced

WHISK first nine ingredients in small bowl to blend. (Vinaigrette can be prepared 4 hours ahead.)

COVE and refrigerate.

BRING to room temperature and whisk well before using.

HEAT 1 tablespoon of olive oil in small, heavy skillet over medium heat.

ADD mushrooms and sauté 2-3 minutes until tender.

PLACE greens in a large bowl and add vinaigrette.

TOSS to coat, garnish with mushrooms.

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