Warm weather brings thoughts of getting in shape and perhaps shedding a few pounds along with layers of clothing.

What better time to make salads a bigger part of your life? It’s easier than ever, too, with the ready availability of packaged salad greens, from everyday lettuce to exotic mixes. With the greens already cleaned and ready to use, you have time to make more interesting salads.

Fresh mushrooms, for example, provide a surprising number of nutritional benefits. They are low in calories, cholesterol free and virtually free of fat and sodium. What’s more, mushrooms contain generous amounts of B-vitamins and several essential minerals, including selenium. Beyond those benefits, mushrooms provide a meaty texture, contributing to a feeling of fullness and satisfaction—so important when trying to maintain a healthy-eating program.

A good way to get the salad season off to a delicious start is to make Mushroom, Snow Pea and Radish Salad. Just toss fresh white mushrooms and vegetables with prepared Caesar dressing, spoon onto a bed of shredded lettuce, and finish with strips of ham and chopped hard-cooked egg.

Warm Mushrooms on Mixed Greens sounds fancy enough for a restaurant menu, but this salad is simple to make at home. After a quick sauté in olive oil with pine nuts and garlic, mixed fresh mushrooms are tossed with baby greens. In Sesame Noodle Salad with Fresh Mushrooms, taste buds get a wake-up call when cooked Asian noodles and crisp white mushroom slices are tossed with a spicy Thai-style peanut sauce. It’s great either on its own or as a grilling go-along.

It’s easy to clean fresh mushrooms—just give them a quick swish in water, then wipe with a paper towel. Or, look for the pre-washed and sliced mushrooms offered by some supermarkets.

4 ounces snow peas, trimmed and cut diagonally in halves (about 1-1/4 cups)
12 ounces fresh white mushrooms, thinly sliced (about 4-1/2 cups)
1/2 cup sliced radishes
2 tablespoons sliced green onions (scallions)
1/2 cup prepared Caesar dressing (oil and vinegar type)
4 ounces sliced deli ham, cut in thin strips (about 1cup)
2 cups shredded lettuce

In a medium-sized saucepan, bring 2 cups salted water to a boil; add snow peas and cook until crisp-tender, about 30 seconds; drain and rinse under cold water. In a large bowl, combine snow peas, mushrooms, radishes, green onions and Caesar dressing; stir gently. To serve: Place lettuce on 4 salad plates, dividing evenly. Spoon mushroom mixture onto lettuce; arrange ham strips on top. If desired, garnish with chopped hard-cooked egg.

YIELD: 4 portions (about 5 cups)

Make-Ahead Note: Combine all ingredients except mushrooms as directed above. Just before serving, stir in mushrooms and arrange ham strips on top.

1 pound fresh mushrooms such as white, shiitake (stems removed) and/or portabella caps
8 cups mixed salad greens in bite-sized pieces
4 tablespoons olive oil, divided
1/4 cup pine nuts
1-1/2 teaspoons minced garlic
1/4 cup wine vinegar
1/2 teaspoons salt
1/4 teaspoon ground black pepper

Cut mushrooms in bite-sized pieces (makes about 6 cups). Place salad greens in a large bowl; set aside. In a large skillet, over medium-high heat, heat 2 tablespoons of the oil. Add mushrooms; cook and stir until just beginning to brown, 3 to 5 minutes. Stir in pine nuts and garlic; cook and stir until nuts are lightly browned, about 1 minute. Stir in vinegar, the remaining 2 tablespoons oil, salt and pepper. Pour mushroom mixture over salad greens; toss to coat. Sprinkle with chopped fresh chives if desired. Serve immediately.

YIELD: 4 portions

8 ounces Asian noodles (such as soba) or vermicelli
1/4 cup smooth peanut butter
1/4 cup soy sauce
1 tablespoon white rice wine vinegar
1 tablespoon toasted sesame oil
1 teaspoon ground ginger or 1 tablespoons grated fresh ginger
Hot pepper sauce or chili oil to taste
10 ounces white mushrooms, thinly sliced (about 4 cups)
1/4 cup sliced green onions (scallions)

Cook noodles in boiling water until just tender, as directed on the package. Drain, reserving 1/2 cup cooking liquid; rinse noodles under cold running water. Meanwhile, in a large bowl, combine peanut butter, soy sauce, vinegar, sesame oil, ginger and hot pepper sauce; beat together until smooth; stir in reserved cooking liquid. Fold in noodles, mushrooms and green onions. Top with toasted sesame seeds or chopped cilantro, if desired.

YIELD: 4 portions

Looking for more ways to put salads in your life? This colorful new leaflet, “Mushroom Salad Days,” contains six tantalizing, all-new recipes for enjoying nutritious fresh mushrooms in salads. If you are looking for a first-course salad, try Antipasto Mushroom Salad. For a quick classic side salad, there’s Warm Mushroom and Spinach Salad. Or, for an entrée salad, try Gingery Shiitake & Shrimp Salad. For your free copy of “Mushroom Salads: What a Good Idea!” just send a stamped, self-addressed envelope to:

Create a beautiful and satisfying salad with crisp mushroom slices, salad greens and fresh vegetables, all tossed with Caesar dressing and topped with ham strips and chopped hard-cooked egg. Photo #: MC-86 Please credit: Mushroom Information Center