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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (417g) Recipe makes 2 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 146 | ||
| Calories from Fat 33 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 967mg | 40% | |
| Potassium 1079mg | 30% | |
| Total Carbohydrate 21.9g | 7% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 5.3g | ||
| Protein 9.0g | 17% | |
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Portobello and Blue Cheese Salad
By: Engrossed
Dec 31, 2006
Adapted from MayoClinic. Very tasty, elegant, low calorie and healthy salad for 2. Just beware...it is tart (You may try adding a couple of Splenda packets to the dressing). It looks like a lot once mounded on the plates but is very low calorie!
SERVES 2
Ingredients
- cooking spray
- 2 large portabella mushrooms, stemmed, wiped clean and cut into bite-size pieces
- 1 small red onion, sliced
- 1 garlic clove, minced
- 6 asparagus spears, cut into 1-inch sections
- 1 tablespoon merlot or fresh lemon juice
- 2 tablespoons blue cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- fresh ground black pepper, to taste
- 6 cups red bibb lettuce, torn into bite sized pieces
- 1 (4 ounce) jar roasted red peppers, 2 whole peppers-sliced (I used a jar of Trader Joe's)
- 1/2 cup crouton (I used herb and garlic)
Directions
1
Spray a large non-stick skillet with oil.2
Heat over medium heat.3
Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes.4
Add wine or lemon juice and cook until evaporates completely, about 1 minute.5
In a small bowl whisk together the blue cheese, vinegar, water and black pepper to taste (I use a lot).6
Add 3 cups lettuce to 2 large plates.7
Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing and 1/4 cup of croutons.8
Serve Immediately.
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- Course > Main Dish
- Course > Salads > Salad dressings
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Vegetables > Peppers
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Brooke the Cook in WI
On May 31, 2007
I loved the warm topping over mixed greens! I added a few extra roasted peppers. This made a huge amount and I served it to my family of 3 with a side of crusty bread. I used merlot for the dressing and loved the dressing just as its listed. I wouldn't make any changes - perfect!!
From: kelly in TO
On May 6, 2007
I see the five stars all around, and I love the ingredients, but just couldn't get into it. It felt sloppy, half way through I started picking out the asparagus and mushrooms to eat while leaving behind everything else. Maybe it was the details that changed the taste. I used a olive oil based spray that would have changed a lot I fear, also, I used lemon juice not merlot, and I optide not to add the croutons, this also could have made a huge difference.
From: Lainey6605
On Jan 17, 2007
This made a tasty lunch for me today. I did cut the recipe in half since it was just for me. I love portabello mushrooms so I knew I'd love this salad. I used lemon juice since I didn't have any merlot and it tasted wonderful. Next time I hope to try merlot. I used lots of freshly ground black pepper because I love it and made homemade croutons to complete it. This is a keeper!
From: ~Nimz~
On Apr 22, 2007
Chose this recipe for the holiday tag game and so glad I did. It was excellent. Saying that in the intro you said the dressing is tart so I made it up first and tried it and did not like the tartness/tang flavor and was afraid it would distract from the other ingredients, so I made more dressing adding honey and a little olive oil (light) to decrease the tartness and it worked great. I added the blue cheese right to the salad instead of mixing it in with the dressing. This made a huge amount and would easily serve 4 people (or in my family it would) Loved the warm veggies over the cold lettuce. I used a spring mix bag salad which is what looked best at the store. Worked great for this recipe. This will definitely be made again. Thanks Engrossed.
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