Mushroom Salad with Crisp Potato Cakes

    PREP: 35 minutes COOK: 30 minutes MAKES 6 servings

    8 ounces russet potatoes, peeled and quartered

    2 cloves garlic

    1⁄2 teaspoon salt

    1 egg, lightly beaten

    2 tablespoons chopped green onion (1)

    1 teaspoon snipped fresh dill

    1⁄4 teaspoon ground black pepper

    1⁄2 cup panko (Japanese-style bread crumbs)

    2 tablespoons olive oil

    8 ounces fresh cremini mushrooms, quartered

    1 small red onion, cut into thin wedges

    1 5- to 8-ounce package mixed salad greens

    21⁄2 cups cherry tomatoes, halved

    1 recipe Chive Honey Mustard Vinaigrette or 1⁄3 cup bottled honey-Dijon salad dressing

    1 In a covered medium saucepan cook potatoes and garlic in enough boiling, lightly salted water to cover for 20 to 25 minutes or until tender; drain. Let cool slightly.

    2 In a large bowl combine potato mixture, egg, green onion, dill, and pepper. Mash with a potato masher until nearly smooth. With wet hands, form the mixture into 6 patties. In a shallow dish place the panko. Coat each patty with panko.

    3 In a large skillet heat oil over medium heat. Add potato patties, half at a time, and cook for 6 to 8 minutes or until golden brown, turning once halfway through cooking. Drain on paper towels.

    4 Using the same skillet, add mushrooms and onion. Cook and stir for 4 to 6 minutes or until tender and light brown, adding more oil to skillet if needed.

    5 On a serving platter arrange mixed greens. Top with mushroom mixture, cherry tomatoes, and potato cakes. Drizzle Chive Honey Mustard Vinaigrette over salad.

    PER SERVING: 178 cal., 10 g total fat (2 g sat. fat), 35 mg chol., 370 mg sodium, 18 g carb., 3 g fiber, 5 g pro.

    Chive Honey Mustard Vinaigrette

    In a screw-top jar combine 2 tablespoons olive oil, 2 tablespoons cider vinegar, 1 tablespoon snipped fresh chives, 2 teaspoons country Dijon-style mustard, 1 teaspoon honey, and 1⁄2 teaspoon salt. Cover and shake well.