Posted: January 21 2011 in RecipesSalads

2 tablespoons Wild Thymes Chili Ginger Honey Marinade
2 tablespoons lime juice (preferably fresh)
¼ teaspoon Wild Thymes Hawaiian Teriyaki Marinade
¼ teaspoon sesame oil
1/8 teaspoon freshly ground black pepper
1 ½ teaspoons olive oil
½ lb. Portobello mushrooms, diced into bite-sized pieces
6 cups Mesclun salad greens
1/3 cup scallions, chopped
1 tablespoon fresh cilantro, finely chopped

Combine first 5 ingredients and whisk well. Heat olive oil in skillet over medium heat. Add mushrooms and sauté until tender (about 5 or 6 minutes). Remove from heat, add Chili Ginger Honey mixture and toss until coated. Combine greens, scallions and cilantro in a large bowl. Add mushroom mixture and toss until greens are coated. Serve immediately.

Serves 4

Recipe from Wild Thyme’s website