Grilled Mushroom-and-Asparagus Salad

Leigh Beisch

Yield:

Serves 4 (serving size: about 2 cups)

Nutritional Information

Calories 173
Fat 11 g
Satfat 2 g
Monofat 8 g
Polyfat 1 g
Protein 7 g
Carbohydrate 14 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 387 mg
Calcium 100 mg

Ingredients

Balsamic vinegar
Extra-virgin olive oil
2 minced garlic cloves
Fresh lemon juice
Dijon mustard
1 bunch asparagus, trimmed
8 baby portobello mushrooms, or 4 large
8 cups mesclun salad greens

Preparation

Preheat the grill to high. Whisk 1/4 cup vinegar, 3 tablespoons oil, garlic, 2 teaspoons each juice and mustard, and a pinch each of salt and pepper. Place asparagus and mushrooms in a zip-top plastic bag with half of dressing; marinate 15 minutes. Grill asparagus 5 minutes. Grill mushrooms, gill sides down, for 4 minutes; turn. Grill 7 more minutes. Slice thickly. Toss greens with vegetables and dressing. Serve warm.

Note:

June 2003