Grilled Asparagus and Portobello Mushroom Salad

The flavors of fresh grilled vegetables come to life in this salad. Vinaigrette can be prepared ahead and refrigerated until ready to use. Mix well before using.

Yield: 4 servings

Ingredients

Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/8 teaspoon each salt and coarsely ground black pepper

Salad

• 1 (6 ounce) package fresh portobello mushrooms, stems trimmed (3-4 large)
• 1 medium red bell pepper
• 8 ounces asparagus spears, trimmed
• 1 (5 ounce) bag spring mix salad blend of baby greens
• 1 ounce shaved fresh Parmesan cheese

Instructions

1. Prepare grill for direct cooking over medium coals.

Vinaigrette

1. Combine oil, vinegar, mustard, sugar, salt and black pepper; mix until well blended.

Salad

1. Clean mushrooms. Cut bell pepper into quarters; remove membranes and seeds. Brush mushroom caps, bell pepper quarters and asparagus with 3 tablespoons of the vinaigrette.
2. Place vegetables on grid of grill positioning asparagus spears crosswise on grid. Grill vegetables, uncovered, 6 to 8 minutes or until crisp-tender, turning asparagus frequently and mushrooms and bell peppers once halfway through grilling.
3. Slice mushrooms and bell peppers crosswise into 1/4-inch thick slices.
4. Cut asparagus into 2 inch pieces.
5. Toss vegetables with salad greens and remaining vinaigrette in large bowl; arrange on Oval Platter. Top with Parmesan shaved cheese.
6. Serve.

Nutrition

Per serving: Calories 210, Total Fat 16g, Saturated Fat 3g, Cholesterol 5mg, Carbohydrate 11g, Protein 7g, Sodium 315mg, Fiber 4g

Exchanges: starch, 1 meat, 2 fat (1/2 carb)

Attribution

Recipe credit: Pampered Chef