PORTOBELLO AND ARUGULA SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 5
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
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Joy Mitei
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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