Grilled Mushroom, Tomato and Basil Salad
Recipe: #15283
October 27, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Mushrooms, Brunch, July 4th, Labor Day, Mothers Day, Grilling (Outdoor), Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, more
"With summer coming here in Aus. I want to start to eat more salads but I want healthy variety (not just the regular tomato, lettuce, cucumber thingy) - found this great little recipe book from the Women's Weekly called Simply Salads, so posting recipes here to keep and try."
Original is 4 servings
Ingredients
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- BALSAMIC VINAIGRETTE
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Nutritional
- Serving Size: 1 (68.2 g)
- Calories 192.2
- Total Fat - 20.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 0 mg
- Sodium - 2.7 mg
- Total Carbohydrate - 2.1 g
- Dietary Fiber - 0.6 g
- Sugars - 0.9 g
- Protein - 0.6 g
- Calcium - 17 mg
- Iron - 0.5 mg
- Vitamin C - 5.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine mushrooms, tomato, oil, vinegar and garlic in a medium bowl.
Step 2
Cook mushrooms and tomatoes on heated oil grill plate (or grill on the b-b-q until browned slightly and heated through.
Step 3
Meanwhile, make balsamic vinaogrette - put ingredients into screw top jar, put on lid and shake well.
Step 4
Divide mushrooms among plates; top with tomato and basil and drizzle with vinaigrette.
Tips
No special items needed.
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