Grilled Mushroom Medley Salad with Baby Kale, Bacon & Feta

Dressing:

3/4 cup canola (175 mL)

1/4 cup red wine vinegar (60 mL)

1/4 cup reduced-sodium soy sauce (60 mL)

2 Tbsp grainy Dijon mustard (30 mL)

1 Tbsp Worcestershire sauce (15 mL)

1 Tbsp honey (15 mL)

2 garlic cloves, finely grated (2)

1 shallot, finely minced (1)

Salad:

1 package mixed mushrooms (500 g)

2 cups baby kale, torn (500 mL)

4 oz cooked thick-sliced bacon, cut into matchsticks (125 g)

2 oz crumbled feta cheese (60 g)
Dressing:
1. Combine all ingredients, except canola, in a bowl and whisk to mix. Slowly pour in canola whisking constantly to incorporate.
Mushrooms:
1. Preheat a gas grill over medium-high heat. Place a grill basket on the grill to pre-heat.
2. Combine all mushrooms in a large bowl and toss with 1/2 of the dressing, stirring to mix; let marinate for 5 minutes. Using a slotted spoon, transfer mushrooms to the preheated grill basket and cook for about 5-8 minutes, stirring frequently, or until lightly browned.
3. Remove mushrooms from heat and let cool to room temperature.
Alternative Cooking Method:
1. Sauté mushrooms on medium heat in a non-stick pan with 1-2 Tbsp (15-30 mL) canola oil for 6-8 minutes. Add 3 Tbsp (45 mL) of dressing and sauté for 2 minutes longer.
2. Remove mushrooms from heat and let cool to room temperature.
Salad:
1. Combine kale, bacon, and mushrooms in a large bowl; drizzle with dressing and toss to combine. Divide salad equally among four plates and garnish each with feta cheese.