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Grilled Mushroom-and-Asparagus Salad

Leigh Beisch
Yield Serves 4 (serving size: about 2 cups)

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

Nutrition 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

How to Make It

  1. 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.