Delicious Portobello Salad
Portobello mushrooms have earned themselves a well-deserved reputation for their high doses of protein, fiber, and potassium, while being low in fat and calories. This salad lets the cremini king's earthy flavor shine through, highlighted with blue cheese and balsamic vinegar.
Ingredients
- 1 teaspoon(s) olive oil
- 1 cup(s) portobello mushrooms, stemmed, wiped clean and cut into bite-size pieces (2 large mushrooms)
- 4 slices red onion
- 1 teaspoon(s) minced garlic
- 1/2 ounce(s) Merlot wine
- 6 asparagus stalks cut into 1-inch sections
- 1 ounce(s) crumbled blue cheese
- 2 tablespoon(s) balsamic vinegar
- 1/2 ounce(s) water
- 1 dash(es) fresh ground black pepper, to taste
- 6 cup(s) red bibb lettuce, chopped
- 2 roasted peppers, canned or fresh, sliced
- 1/2 cup(s) croutons
Instructions
- In a small pan, heat the olive oil over medium heat.
- Add the mushrooms, onions and garlic.
- Saut until the vegetables are tender, 4 to 6 minutes.
- Add the wine and cook until it evaporates completely, about 1 minute.
- In a pot fitted with a steamer basket, bring 1 inch of water to a boil.
- Add the asparagus.
- Cover and steam until tender-crisp, 2 to 3 minutes.
- Set aside.
- In a small bowl, add the blue cheese, balsamic vinegar, water and black pepper.
- Whisk to mix thoroughly.
- Add 3 cups of lettuce to each plate.
- Top each with 1/2 of the mushroom mixture, 1/2 of the asparagus, 1 roasted red pepper, 1/2 of the blue cheese dressing mixture and 1/4 cup croutons.
- Serve immediately.
Nutrition
Calories: 487.45kcalCarbohydrates: 48.02gProtein: 15.58gFat: 25.15gSaturated Fat: 7.59gCholesterol: 22.66mgSodium: 782.41mgFiber: 9.5gSugar: 19.69g
Tried this recipe?Let us know how it was!