Tony & Miko's Salad

Ingredients

• 2 (3 1/4 ounce)  crates fresh shiitake mushrooms
• 1 (8 ounce) bag sugar snap peas (I like Mann's stringless brand)
• 2 tablespoons light olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
• 1/8 cup flat leaf parsley, chopped
• 1/4 cup parmesan cheese, shredded

FOR THE DRESSING

• 1 lemon, juice of
• 2 tablespoons light olive oil
• 1/4 teaspoon red pepper flakes
• 1 tablespoon honey (raw, thick type is best)
• 1/4 cup red onion, chopped

Directions

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Clean you mushrooms with a damp paper towel and remove any thick stems then slice.

3. 3

   Place the mushrooms and snap peas on a baking sheet and toss with 2 TBSP olive oil, salt, pepper, and garlic powder.

4. 4

   Roast the mix for 10 minutes then remove to a large salad bowl.

5. 5

   Allow the veggies to cool a bit while you assemble the dressing by mixing together the lemon juice, 2 TBSP olive oil, red pepper flakes, honey, and onions.

6. 6

   Pour the beans in with the mushrooms and snap peas. Add the parsley, cheese, and the dressing then toss to coat.

7. 7

   Allow the flavors to meld a bit then enjoy!