WARM DRESSING ON CRISP GREENS
MAKES 4 TO 6 SERVINGS
Warm dressing is best served on sturdy crisp greens such as romaine, mustard greens and radicchio. We’ve suggested cooked beef strips or ham as an option. But also consider grilled sliced chicken breast or flank steak for heartier appetites.

Dressing:
2 Tbsp. (25 mL) olive oil
10 oz. (284 mL) can Money’s Mushrooms Sliced, drained
½ small onion, minced
1 clove garlic, minced
3 Tbsp. (45 mL) red wine vinegar
½ c. (125 mL) beef or vegetable stock
2 firm ripe tomatoes, diced
1 Tbsp. (15 mL) minced fresh parsley
½ tsp. (2 mL) dried oregano leaves 
½ tsp. (2 mL) brown sugar
Salt and freshly ground black pepper

Salad:
1 Tbsp. (15 mL) olive oil
½ lb. (250 g) fresh asparagus spears, trimmed
6 c. (1.5 L) assorted crisp salad greens such as romaine, mustard greens and radicchio
¼ lb. (125 g) cooked roast beef or smoked ham, cut into julienne strips (optional)
¼ c. (50 mL) crumbled feta

Heat 1 tablespoon (15 mL) oil in a heavy saucepan. Add sliced mushrooms and sauté over medium heat until golden tinged. Add onion and garlic and sauté until onion is soft. Add red wine vinegar and stir until foaming subsides. Add remaining dressing ingredients and bring to a boil to dissolve sugar. Remove from the heat, cover and keep warm. Add another tablespoon (15 mL) oil to heavy saucepan and heat. Add trimmed asparagus spears and stir fry just until crisp and hot. Remove and set aside.
Wash and pat dry greens. Place in a large salad bowl. Scatter with asparagus spears, strips of beef or ham, if using, and crumbled feta. Serve with warm dressing on the side.