The Skinny Wedge

The Skinny Wedge

Rated:
Recipe Rating: 3.77993
Serves 4
This delicious salad takes its inspiration from the steakhouse classic, and heads in a healthier direction. Diced roasted mushrooms make a terrifically flavorful and satisfying stand-in for traditional bacon crumbles.
Ingredients: 
  • 12 shiitake mushroom caps (from about 4 ounces mushrooms)
  • 1 teaspoon low-sodium soy sauce
  • 2 teaspoons honey, divided
  • 2/3 cup silken tofu, drained
  • 1/2 cup no-salt-added rinsed and drained canned white beans
  • 1 small garlic clove, minced
  • Juice of 1/2 lemon
  • Pinch fine sea salt
  • Pinch cayenne pepper
  • 4 skinny wedges iceberg lettuce (from about 1/2 head)
  • 1 1/3 cup very thinly sliced Lacinato (dinosaur) kale leaves
Method: 
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a small bowl, toss mushrooms with soy sauce and 1 teaspoon of the honey, and spread over the baking sheet. Roast until dried and slightly crisped, 25 to 30 minutes, turning mushrooms once halfway through cooking. Cool and dice.

Meanwhile, combine tofu, beans, garlic, remaining 1 teaspoon honey, lemon juice, salt and cayenne in a blender, and purée. Place a wedge of iceberg on each of 4 salad plates and top with kale. Drizzle with dressing and sprinkle with diced mushrooms.
Nutritional Info: 
Per Serving: 70 calories (10 from fat), 1g total fat, 150mg sodium, 12g carbohydrates, (2 g dietary fiber, 5g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.