Best 3 Portobello And Arugula Salad Recipes

**Portobello and Arugula Salad: A Symphony of Savory Flavors**

Portobello and arugula salad is a delightful dish that combines the earthy, meaty flavor of grilled portobello mushrooms with the peppery bite of arugula. It's a versatile salad that can be served as a main course or a side dish. It's also a great way to use up leftover grilled portobellos.

This recipe provides instructions for two variations of the salad: a classic version with a simple vinaigrette dressing and a more robust version with a creamy blue cheese dressing.

1. **Classic Portobello and Arugula Salad**: This classic version of the salad is made with grilled portobello mushrooms, arugula, red onion, goat cheese, and a simple vinaigrette dressing made with olive oil, balsamic vinegar, Dijon mustard, and honey.

2. **Creamy Blue Cheese Portobello and Arugula Salad**: The creamy blue cheese version of the salad is made with grilled portobello mushrooms, arugula, red onion, walnuts, and a creamy blue cheese dressing made with mayonnaise, sour cream, blue cheese, buttermilk, and lemon juice.

Here are our top 3 tried and tested recipes!

ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI

Arugula-Mango Salad with Grilled Portobello, Sweet Red Pepper Sauce, and Chicken Scallopini image

Provided by Susan Feniger

Categories Salad Chicken Mushroom Marinate Low Fat Bell Pepper Self

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 tbsp fresh lemon juice
1 tbsp grated ginger
4 boneless chicken breasts (1 lb), cut into 1/2-inch strips
2 mangoes, diced
2 scallions, chopped
1 serrano pepper, minced
1 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt
5 tsp olive oil
6 cups watercress leaves

Steps:

For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE

Roasted Portobello, Red Pepper, and Arugula Salad for One image

This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.

Provided by mgoblue1

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 45m

Yield 1

Number Of Ingredients 10

Ingredients

1 portobello mushroom, stem removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 clove garlic, thinly sliced
¼ shallot, thinly sliced
salt and pepper to taste
½ roasted red pepper, cut into strips
3 cups arugula leaves
1 ounce grated Romano cheese
1 tablespoon Greek salad dressing

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
Bake in preheated oven until the mushroom is tender, about 30 minutes.
Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!

Nutrition Facts : Calories 352.5 calories, Carbohydrate 15.2 g, Cholesterol 29.5 mg, Fat 27.5 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 7.6 g, Sodium 644.2 mg, Sugar 5.6 g

PORTOBELLO AND ARUGULA SALAD

Portobello and Arugula Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 large portobello mushrooms
Nonstick pan spray
2 ounces arugula
2 large roasted red peppers
Freshly ground black pepper to taste

Steps:

Turn on broiler or toaster oven.
Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
Wash, dry and trim tough stems from arugula.
Rinse and julienne the peppers.
Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Use fresh ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the portobello mushrooms. They should be cooked until they are tender but still have a little bit of a bite to them.
Use a good quality balsamic vinegar. This will add a rich, complex flavor to the salad.
Don't be afraid to experiment with different toppings. You can add nuts, seeds, cheese, or even fruit to your salad.
Make sure to dress the salad just before serving. This will help to prevent the arugula from wilting.

Conclusion:

This portobello and arugula salad is a delicious and healthy meal that is perfect for any occasion. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed.