Warm Mushroom Salad

• 1 jar (7 ounces) oil-packed sun-dried tomatoes
• 1 package (8 ounces) sliced fresh mushrooms
• 1 package (5 ounces) sliced fresh shiitake mushrooms
• 1 small red onion, sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 2 packages (10 ounces each) spring mix salad greens
• 1 cup crumbled goat cheese

1. Drain tomatoes, reserving oil mixture. Cut tomatoes into thin strips; set aside. In a large skillet, saute mushrooms and onion in butter and olive oil for 5 minutes or until mushrooms are browned. Stir in the vinegar, reserved tomatoes and oil mixture. Bring to a boil. Reduce heat to low; cook for 10 minutes.
2. Arrange salad greens on a platter; top with mushroom mixture and cheese.

tomatoes, mushrooms, shiitake mushrooms, red onion, butter, olive oil, balsamic vinegar, spring mix salad greens, goat cheese

Taken from www.tasteofhome.com/recipes/warm-mushroom-salad/ (may not work)