Roasted Portobello Salad with Blue Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons red-wine vinegar 1 tablespoon Dijon mustard salt and pepper 4 Tbsp. Olive oil 4 Portobello mushrooms, stems trimmed 3 heads endive, sliced crosswise 1/2 inch thick8 oz. mixed salad greens1 small red onion, thinly sliced 4 oz. blue cheese
1. Preheat oven to 450 degrees.
2. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Slowly add olive oil, whisking to emulsify.
4. Set aside 1/2 of the dressing to toss with the greens.
5. Place mushrooms, stem side up, on a baking sheet.
6. Coat both sides with some of the remaining dressing.
7. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
8. Toss the endive, mixed greens, onion, and cheese with reserved dressing, and divide among salad bowls.
9. Cut Portobello's 1/2 inch thick, and arrange a few slices over each serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CSHROADS01.
2. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Slowly add olive oil, whisking to emulsify.
4. Set aside 1/2 of the dressing to toss with the greens.
5. Place mushrooms, stem side up, on a baking sheet.
6. Coat both sides with some of the remaining dressing.
7. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
8. Toss the endive, mixed greens, onion, and cheese with reserved dressing, and divide among salad bowls.
9. Cut Portobello's 1/2 inch thick, and arrange a few slices over each serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CSHROADS01.
Nutritional Info Amount Per Serving
- Calories: 323.9
- Total Fat: 22.3 g
- Cholesterol: 21.3 mg
- Sodium: 498.5 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 10.6 g
- Protein: 13.7 g
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