Recipe

Portobello And Blue Cheese Salad Recipe

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Ingredients

1 tbsp water .
2 tbsps balsamic vinegar .
1 garlic clove, minced .
cooking spray .
1/2 c croutons (I used herb & garlic) .
1 tbsp merlot or fresh lemon juice .
6 c red bibb lettuce, torn into bite sized pieces .
1 (4 oz) jar roasted red peppers, 2 whole peppers-sliced (I used a jar of Trader Joe's) .
1 small red onion, sliced .
6 asparagus spears, cut into 1-inch sections .
fresh ground black pepper, to taste .
2 tbsps blue cheese, crumbled .
2 large portabella mushrooms, stemmed, wiped clean & cut into bite-size pieces

Directions

Step #1 Spray a large non-stick skillet with oil.
Step #2 Heat over med-heat/flame.
Step #3 Add the Mushrooms, onion, garlic & asparagus & saute until tender, 4-6 mins.
Step #4 Add wine or lemon juice & cook this until evaporates completely, about 1 min.
Step #5 In a small bowl whisk together the blue cheese, vinegar, water & black pepper to taste (I use a lot).
Step #6 Add 3 c lettuce to 2 large plates.
Step #7 Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing & 1/4 c of croutons.
Step #8 Serve Immediately.
Enjoy the Portobello & Blue Cheese Salad recipe

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