Tony Mikos Salad Recipes

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TONY & MIKO'S SALAD



Tony & Miko's Salad image

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!

Provided by ChefLee

Categories     Beans

Time 20m

Yield 4 regular servings, 4 serving(s)

Number Of Ingredients 14

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
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

Steps:

  • Preheat the oven to 450 degrees F.
  • Clean you mushrooms with a damp paper towel and remove any thick stems then slice.
  • Place the mushrooms and snap peas on a baking sheet and toss with 2 TBSP olive oil, salt, pepper, and garlic powder.
  • Roast the mix for 10 minutes then remove to a large salad bowl.
  • 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.
  • Pour the beans in with the mushrooms and snap peas. Add the parsley, cheese, and the dressing then toss to coat.
  • Allow the flavors to meld a bit then enjoy!

Nutrition Facts : Calories 369.8, Fat 16, SaturatedFat 3.1, Cholesterol 5.5, Sodium 397.4, Carbohydrate 45.7, Fiber 10.1, Sugar 8.3, Protein 15.2

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