Portobello, blue cheese salad tasty option to try
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.
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
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