Warm Mushroom and Asparagus Salad

This is reputed by the authors to increase the body's alkalinity.

Ingredients

1/4 cup fresh orange juice
2 tbsp lemon juice
1 tbsp lime juice
1 tbsp orange zest
2 tsp lemon zest
2 tbsp molasses
2 tbsp rice syrup*
2 tbsp water
2 cloves garlic, pressed
2 tsp grainy mustard
12 oz button mushrooms, halved
6 oz asparagus, ends trimmed and halved diagonally
1 red bell pepper, cut into thin strips
6 cups mixed baby greens
Made from brown rice; less sweet and less acidifying than sugar

Preparation

Step 1

In a 4 ½ quart saucepan, combine the fruit juices and zest over high heat; stir well. Add molasses, rice syrup, water, garlic and mustard. Stir well and bring to a boil. Immediately reduce heat to medium-low. Add mushrooms and toss for 2 minutes; remove from heat.

In a 12” skillet, arrange the asparagus in a single layer. Add water to cover and bring to a boil over high heat. Cover, remove from heat, and let sit for 1 minute. Drain and place in a medium-sized bowl of ice water to prevent further cooking. Drain again.

Remove mushrooms from the saucepan with a slotted spoon and place in a medium-sized bowl.

Place saucepan over high heat and bring to a boil. Reduce heat and simmer 2 to 4 minutes, or until slightly thickened and syrupy. Remove from heat and let cool slightly.

In a large bowl, combine the mushrooms, asparagus, red pepper and salad greens; toss well. Arrange equal portions in 6 salad bowls, drizzle with the sauce and serve.

Nutritional Information:
Per serving
78 calories
3 g protein
1 g fat (0 g saturated)
3 g fiber
18 g carbohydrates
35 mg sodium

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