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Mushroom, Apple, and Goat Cheese Salad

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“I got this recipe from an old issue of Southern Living and made it for a ladies luncheon. It went over very well!”
READY IN:
26mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 12 cup walnut halves
  • 1 tablespoon butter
  • 1 lb assorted mushroom, trimmed and coarsely chopped
  • 1 (4 ounce) package arugula, thoroughly washed
  • 1 large cameo apple, thinly sliced
  • 3 ounces goat cheese, crumbled
  • honey-balsamic vinaigrette, divided to taste

Directions

  1. Place walnuts in a single layer on a baking sheet.
  2. Bake at 350* for 8 to 10 minutes or until toasted.
  3. Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender.
  4. Stir in 2 tablespoons Honey-Balsamic Vinaigrette.
  5. Remove from heat, and let cool 15 minutes.
  6. Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette.
  7. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.

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