PORTOBELLO AND ARUGULA SALAD

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Portobello and Arugula Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 5

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

Joy Mitei
joy_m@yahoo.com

I've been making this salad for years and it's always a favorite. It's so versatile and easy to customize. I often add different toppings, such as goat cheese, crumbled bacon, or roasted nuts. It's always delicious!


Brody Ray
r-brody@yahoo.com

This salad is a great way to use up leftover portobello mushrooms. I usually just slice them up and toss them with the arugula, vinaigrette, and any other toppings I have on hand. It's always a hit!


Samsaam Ali
a_s@gmail.com

This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish. I highly recommend giving it a try!


manoj kapar
kaparmanoj@aol.com

I love the simplicity of this salad. It's made with just a few fresh ingredients, but the flavors really shine through. I also appreciate that it's a relatively healthy dish, so I can feel good about eating it.


Ouman Hitang
h-o@hotmail.fr

This salad is a great way to get your kids to eat their vegetables. The portobello mushrooms are mild in flavor and the arugula is peppery, but not too spicy. The balsamic vinaigrette is also a nice touch. My kids love this salad!


Abdallah Ddumba
a@aol.com

I've been making this salad for years and it's always a favorite. It's so versatile and easy to customize. I often add different toppings, such as goat cheese, crumbled bacon, or roasted nuts. It's always delicious!


AKASH FREEFIRE
freefire23@yahoo.com

This salad is a great way to use up leftover grilled portobello mushrooms. I usually just slice them up and toss them with the arugula, vinaigrette, and any other toppings I have on hand. It's always a hit!


JoyceKaren Ilagan
j-i@gmail.com

I love the smoky flavor of the grilled portobello mushrooms in this salad. They pair perfectly with the peppery arugula and the tangy balsamic vinaigrette. This is a great salad to serve at a summer cookout or potluck.


Mehboob Ali mehboob
m.mehboob@hotmail.com

This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'm always impressed with how well the flavors work together. I highly recommend this recipe!


Zinius Mahmud Raj
z_r@yahoo.com

This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and healthy fats. I like to add a few slices of avocado for extra creaminess and nutrition.


Asif Jani
a21@hotmail.co.uk

I was a bit skeptical about this salad at first, but I'm so glad I tried it! The portobello mushrooms are grilled to perfection and the arugula is fresh and peppery. The balsamic vinaigrette is the perfect finishing touch. I'll definitely be making t


Andrew Bergeron
bergeron.a@aol.com

This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish. I highly recommend giving it a try!


Andrew Paul
paulandrew@hotmail.com

I love the simplicity of this salad. It's made with just a few fresh ingredients, but the flavors really shine through. I also appreciate that it's a relatively healthy dish, so I can feel good about eating it.


Anthony Paschal
p.anthony@gmail.com

This salad is a great way to use up leftover portobello mushrooms. I usually just slice them up and sauté them in a little olive oil with some garlic and herbs. Then I toss them with the arugula, vinaigrette, and any other toppings I have on hand. It


Ahmad nouradine Dinar
d-a@yahoo.com

I've made this salad several times now and it's always a hit! The combination of portobello mushrooms, arugula, and balsamic vinaigrette is just perfect. I also like to add a bit of crumbled goat cheese for extra flavor and creaminess.


Ernst Stars
e28@gmail.com

This salad is a delightful symphony of flavors and textures. The portobello mushrooms are smoky and savory, the arugula is peppery and bright, and the balsamic vinaigrette ties it all together perfectly. I especially love the addition of the crispy s