1⁄2lbmixed mushrooms (button, cremini, shittake), sliced
3tspdried thyme, divided
1 1⁄2tsppepper, divided
16slices (½-inch thick) French baguette bread
3⁄4cupsolive oil and balsamic vinegar salad dressing
8cupsmixed gourmet salad greens
1⁄2cupsbroken walnuts, toasted
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 23g||29%|
|Saturated Fat: 5g|
|Trans Fat: 0g|
|Total Carbohydrate: 93g||34%|
|Dietary Fiber: 10g||36%|
- Cook rice according to package directions; set aside to steam.
- While the rice is steaming, heat oven to 350 degrees F. Combine the Gorgonzola, olive oil, ½ tsp. of the pepper, and half of the thyme; spread onto the bread slices. Bake on a baking sheet until edges are browned, about 15 minutes.
- Meanwhile, whisk salad dressing and mustard together. Toss salad greens with enough dressing to coat them and divide among 4 serving dishes.
- Stir mushrooms and remaining thyme and pepper into the rice; Spoon into the center of the plated salad greens and garnish with walnuts. Arrange bruschetta around the edges of the rice salad or spoon greens and rice atop the brushetta.