Warm Mushroom Salad With Watercress - Renal-Friendly

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From Eat Renal-Friendly, with June Martin

June Martin is a Registered Dietitian who has been working with PD, Hemodialysis and CKD patients for almost 10 years at Grand River Hospital in Kitchener, On. She is currently the Chair of the Canadian Association of Nephrology Dietitians and was part of the team behind "Spice It Up!", a series of cookbooks for CKD patients. June has two small children, ages 4 and 6 and regularly volunteers at their school. You can contact June at blogs@kidney.ca.

Warm Mushroom Salad With Watercress

4 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp thyme
1/2 cup sliced mushrooms
1/2 c shallots
4 cups mixed greens (including watercress)

Sauté mushrooms and shallots in olive oil. Season with thyme and finish with balsamic vinegar. Serve over a bed of greens.