 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Enjoy this salad with a sprightly Sauvignon Blanc. Ingredients:
1 (8-ounce) bottle balsamic vinaigrette (1 cup), divided |
4 medium portobello mushroom caps |
4 cups gourmet salad greens |
1/2 cup chopped walnuts or pecans, toasted |
1/4 cup crumbled goat cheese |
Directions:
1. Combine 1/2 cup balsamic vinaigrette and mushrooms in a heavy-duty zip-top plastic bag. Chill 2 to 3 hours. Drain mushrooms well, and place on a baking sheet.
2. Broil 5 inches from heat (with electric oven door partially open) 3 minutes; turn mushrooms over, and broil 5 more minutes or until tender.
3. Cut mushrooms into thick slices, cutting to but not through opposite side.
4. Arrange salad greens on individual plates; top with walnuts, goat cheese, and mushrooms. Drizzle evenly with remaining 1/2 cup vinaigrette. Serve with Parmesan cheese toast.
5. *1 (8-ounce) bottle Italian dressing may be substituted.
6. NOTE: For testing purposes only, we used Newman's Own Balsamic Vinaigrette.
|
|