Portobello summer salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 169.8
- Total Fat: 9.6 g
- Cholesterol: 0.2 mg
- Sodium: 329.8 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.2 g
- Protein: 3.9 g
View full nutritional breakdown of Portobello summer salad calories by ingredient
Introduction
Portabello mushrooms, imbued with basalmic vinegar and lightly sauteed in olive oil along with sliced bell peppers, cooled and served with a mixed green salad. A tasty summer treat. Portabello mushrooms, imbued with basalmic vinegar and lightly sauteed in olive oil along with sliced bell peppers, cooled and served with a mixed green salad. A tasty summer treat.Number of Servings: 2
Ingredients
-
Portobello mushrooms - sliced
Walla Walla (sweet) onion or your preferred onion - sliced
Bell peppers - assorted colors - sliced
Mixed salad greens
Roma tomatoes - sliced OR, tasty red or yellow, cherry sized, pear tomatoes - whole
Olive oil
Basalmic vinegar
sun-dried tomato dressing (or a basalmic Italian)a dash or salt or pepper on the sauteed beggies
Directions
Slice Portabello mushrooms and drizzle basalmic vinegar over them - set aside.
Slice a variety of bell peppers and a walla walla (sweet) onion if you like - set aside
Heat a frying pan and put in one teaspoon of olive oil.
Add the portobello mushrooms and lightly sautee - You may add just a couple grains of salt and pepper if you like. Put aside to cool
I like to add just a touch of char to my peppers and onions to bring out the natural sweetness.
Sautee the assorted peppers and put aside to cool.
Lightly sautee the onion and set aside.
In a large bowl, toss the salad greens, cooled mushrooms, peppers and onions together.
Add tasty sliced romano tomatoes or the little red or yellow cherry sized pear tomato
Drizzle with sun-dried tomato salad dressing or a basalmic Italian dressing.
Enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user PORKYPINE.
Slice a variety of bell peppers and a walla walla (sweet) onion if you like - set aside
Heat a frying pan and put in one teaspoon of olive oil.
Add the portobello mushrooms and lightly sautee - You may add just a couple grains of salt and pepper if you like. Put aside to cool
I like to add just a touch of char to my peppers and onions to bring out the natural sweetness.
Sautee the assorted peppers and put aside to cool.
Lightly sautee the onion and set aside.
In a large bowl, toss the salad greens, cooled mushrooms, peppers and onions together.
Add tasty sliced romano tomatoes or the little red or yellow cherry sized pear tomato
Drizzle with sun-dried tomato salad dressing or a basalmic Italian dressing.
Enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user PORKYPINE.