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Portobello, blue cheese salad tasty option to try

May. 25, 2013 @ 11:10 PM

Blue cheese and balsamic vinegar both have distinct, strong flavors, so only small amounts of each are needed for this mushroom and blue cheese salad.

Serves 2


1 tsp. olive oil

2 large portobello mushrooms, stemmed, wiped clean and cut into bite-size pieces

4 slices red onion

1 tsp. minced garlic

1 T. of merlot wine

6 asparagus stalks, cut into 1-in. sections

2 T. crumbled blue cheese

2 T. balsamic vinegar

1 T. water

Freshly ground black pepper, to taste

6 c. Bibb chopped lettuce

2 roasted red peppers (canned), sliced

1/2 c. croutons


In a small pan, put olive oil over medium heat. Add mushrooms and onions. Sauté until the vegetables are tender, 4-6 minutes. Add garlic and sauté another minute. Add wine and cook until it evaporates, about a minute.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, 2 to 3 minutes. Set aside.

In a small bowl, add the blue cheese, balsamic vinegar, water and black pepper. Whisk to mix thoroughly. (Just before drizzling the dressing over the salad, whisk again.)

Add 3 cups of lettuce to each plate. Top each with 1/2 of the mushroom mixture, 1/2 of the asparagus, 1 roasted red pepper, 1/2 of the blue cheese dressing mixture and 1/4 cup croutons. Serve immediately.

Nutritional analysis per serving

Calories 190

Sodium 250 mg

Total fat 6 g

Total carbohydrate 25 g

Saturated fat 2 g

Dietary fiber 5 g

Monounsaturated fat 3 g

Protein 9 g

Cholesterol 6 mg