Grilled Portobello Salad

Southern Living
Enjoy this salad with a sprightly Sauvignon Blanc.
Makes 4 servings


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1 (8-ounce) bottle balsamic vinaigrette (1 cup), divided*
4 medium portobello mushroom caps
4 cups gourmet salad greens
1/2 cup chopped walnuts or pecans, toasted
1/4 cup crumbled goat cheese


Combine 1/2 cup balsamic vinaigrette and mushrooms in a heavy-duty zip-top plastic bag. Chill 2 to 3 hours. Drain mushrooms well, and place on a baking sheet.

Broil 5 inches from heat (with electric oven door partially open) 3 minutes; turn mushrooms over, and broil 5 more minutes or until tender.

Cut mushrooms into thick slices, cutting to but not through opposite side.

Arrange salad greens on individual plates; top with walnuts, goat cheese, and mushrooms. Drizzle evenly with remaining 1/2 cup vinaigrette. Serve with Parmesan cheese toast.

*1 (8-ounce) bottle Italian dressing may be substituted.

NOTE: For testing purposes only, we used Newman's Own Balsamic Vinaigrette.

Created date

December 1999