BRYANNA'S GRILLED PORTOBELLO MUSHROOM SALAD

Servings: 2

   

I'm giving you the nutritional analysis for 4 servings, but we two just loved it so much that we ate the whole thing!   This I sa variation on a recipe from my Vegan Feast newsletter.

 

8 cups    already cleaned mixed baby salad greens (or any lettuce mixture you like)  

DRESSING:  

3 Tbs    chickpea cooking broth or other veggie broth  OR Fat-Free Oil Substitute for Salad Dressings

1 Tbs    Asian (roasted) sesame oil  

2 Tbs    balsamic vinegar  

1 tsp    Dijon mustard  

1/2 tsp    salt  

1/2 tsp    coarsely ground black pepper  

ADDITIONAL INGREDIENTS:  

2 large    portobello mushrooms  

4    green onions, sliced  

  

Divide the greens between serving plates.

 

Whisk together the Dressing ingredients in a small bowl.

 

Remove the stems from the mushrooms and, with the edge of a spoon (a grapefruit spoon works great for this), scrape away the dark gills from the underside of the mushrooms—discard the scrapings.

 

Spray a nonstick skillet with oil from a pump sprayer. Heat the pan over high heat. When hot, add the mushrooms. Cover and cook over medium-high heat until browned a bit on the bottom and beginning to exude a bit of liquid. Add a tiny bit of wine or broth if necessary to keep from sticking. Turn the mushrooms over and brown the other side.

 

Quickly slice the hot mushrooms and place the slices evenly over the greens. Drizzle with the dressing and serve immediately.

 

 Nutrition Facts

Nutrition (per serving): 120.8 calories; 30% calories from fat; 4.3g total fat; 0.1mg cholesterol; 354.8mg sodium; 1375.0mg potassium; 17.5g carbohydrates; 5.8g fiber; 4.7g sugar; 11.7g net carbs; 7.6g protein; 2.0 points.