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Paleo Roasted Mushroom Salad
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| Original recipe makes 4 servings | |
| 1 pound | white button mushrooms, halved or quartered |
| 1 tablespoon | olive oil |
| 1 teaspoon | lemon juice |
| 3/4 cup | finely chopped red bell pepper |
| 1/2 cup | fresh basil or mint leaves, torn |
| 1/4 cup | pine nuts, toasted |
| 4 leaves | Boston lettuce |
Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.
Whisk together dressing ingredients; toss into mushroom mixture.
Place lettuce on 4 salad plates and spoon mushroom mixture on top.
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