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Health Information Library Recipes Portobello and blue cheese salad

Portobello and blue cheese salad

Nutrition Facts

Serving Size Half the salad
Calories 190

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 2 g
Total fat 6 g
Sodium 173 mg
Cholesterol 6 mg
Dietary fiber 7 g
Protein 9 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Blue cheese and balsamic vinegar have strong flavors, so you only need to use small amounts in this salad.

Ingredients

(Serves 2)
  • 1 teaspoon olive oil
  • 2 large portobello mushrooms, stemmed, wiped clean and cut into bite-size pieces
  • 4 slices red onion
  • 1 teaspoon minced garlic
  • 1 tablespoon merlot wine
  • 6 stalks asparagus, cut into 1-inch sections
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • Freshly ground black pepper, to taste
  • 6 cups chopped bibb lettuce
  • 2 roasted red peppers (from a can), sliced
  • 1/2 cup whole-wheat croutons

Directions

In a small pan, heat the olive oil over medium heat. Add the mushrooms and onions. Saute until the vegetables are tender, 4 to 6 minutes. Add the garlic and saute another minute — taking care not to burn the garlic. Add the wine and cook until it evaporates completely, about 1 minute.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, 2 to 3 minutes. Set aside.

In a small bowl, add the blue cheese, balsamic vinegar, water and black pepper. Whisk to mix thoroughly. (Just before drizzling the dressing over the salad, whisk again.)

Add 3 cups of lettuce to each plate. Top each with 1/2 the mushroom mixture, 1/2 the asparagus, 1/2 the roasted red pepper, 1/2 the blue cheese dressing mixture and 1/4 cup croutons. Serve immediately.

Last Updated: November 19th, 2016