Roasted Portobello Salad with Blue Chees
Source of Recipe
South Beach Diet Phase 1
List of Ingredients
- 3 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- Salt and pepper
- 2/3 cup olive oil
- 4 portobello mushrooms(1 1/2 lbs.),stems trimmed
- 3 heads endive,sliced crosswise 1/2 in. thick(about 4 cups)
- 8 oz. mesclun or mixed salad greens(about 10 cups)
- 1 small red onion,thinly sliced
- 4 oz. blue cheese
Instructions
- Preheat oven to 450F. In a med. bowl,whisk together vinegar,mustard,1.4 tsp salt,and 1/4 tsp pepper. Slowly add olive oil,whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
- Place mushrooms,stem side up,on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms,brushing with more dressing every five minutes,until they are tender,about 15 min.
- Toss the endive,mesclun(or mixed greens),onion,and cheese with reserved dressing,and divide among salad bowls. Cut portobellos 1/2 in. thick,and arrange a few slices over each serving.
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