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The Skinny Wedge

Serves 4
Time 45 min
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 clove garlic finely chopped
  • 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.

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.
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  • 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 clove garlic finely chopped
  • 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