Portabella and Blue Cheese Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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! 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 1 tablespoon 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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