Grilled Mushroom-and-Asparagus Salad

Yield: Serves 4 (serving size: about 2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 11g
  • Saturated fat: 2g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 14g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 387mg
  • Calcium: 100mg

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

  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.
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