Portabella and Blue Cheese Salad
Recipe: #4987
March 23, 2012
Categories: Dinner, Lunch, Main Dish, Salads, Vegetable Salad, Vegetables, Asparagus, Mushrooms, Peppers, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Summer, Weeknight Meals, Stove Top, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Vegetarian, Special Diet - Weight Watchers etc. more
"Adapted from MayoClinic. Very tasty, elegant, low calorie and healthy salad. Just beware...it is tart (You may try adding a couple of Splenda packets or honey to the dressing). It looks like a lot once mounded on the plates but is very low calorie!"
Original recipe yields 3 servings
Ingredients
Nutritional
- Serving Size: 1 (358.7 g)
- Calories 116.2
- Total Fat - 2.3 g
- Saturated Fat - 1 g
- Cholesterol - 4 mg
- Sodium - 715.5 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 5.9 g
- Sugars - 6.1 g
- Protein - 6.7 g
- Calcium - 191.6 mg
- Iron - 3.6 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Spray a large non-stick skillet with oil. Heat over medium heat.
Step 2
Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes
Step 3
Add wine or lemon juice and cook until evaporates completely, about 1 minute.
Step 4
In a small bowl whisk together the blue cheese, vinegar, water, salt and black pepper, to taste (I use a lot of pepper). Add sweetener to taste, if desired.
Step 5
Divide 3 cups lettuce between 2-4 plates.
Step 6
Top each with 1/4-1/2 the vegetable saute, 1/2-1 roasted red pepper, 1/4-1/2 of the whisked dressing and 1/8-1/4 cup of croutons.
Step 7
Serve Immediately.
Tips & Variations
No special items needed.
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