Marinated portobello-feta salad
4
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Who says you must include meat for a hearty salad? Instead, this easy salad recipe incorporates meaty-textured and earthy-flavored broiled portobello mushrooms as the star topping for the mixed greens. The mushrooms get a dose of flavor from the homemade dressing that’s used as a marinade, and they pair beautifully with rich, tangy feta cheese. It’s a filling salad for a weekday lunch or easy dinner, and it’s also fancy enough to serve as a side dish at your next gathering. The dressing is so delicious that you'll want to make extra for later in the week. It'll stay fresh in the refrigerator for about 7 days.
Ingredients
Honey mustard
2 Tbsp
Fresh basil
1 Tbsp, chopped, or any other herbs you have on hand
Shallot
1 Tbsp, chopped, chopped
Garlic
1 clove(s)
Red wine vinegar
2 tsp
Olive oil
2 tsp
Maple syrup
1½ tsp
Table salt
½ tsp
Portabella mushrooms
1½ pound(s), stems removed
Fresh mixed greens
8 cup(s)
Feta cheese
½ cup(s), crumbled
Instructions
1
Preheat broiler.
2
In a food processor, combine mustard, basil, shallots, garlic, vinegar, oil, maple syrup and salt; process until smooth.
3
Place mushrooms in a baking pan, stem sides up; pour dressing over mushrooms and spread it out to make sure it covers all mushrooms. Broil mushrooms, flipping once, until tender, about 6 to 8 minutes; remove from oven and thinly slice.
4
Place 2 cups of baby greens on each of 4 plates; top each with 1/4 of mushrooms and 2 tablespoons of cheese. Yields 1 salad per serving.
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