Mixed Salad with Balsamic Roasted Portobellos

 

• 

• Cooking and Prep: 50 m
• Serves: 6
• Contains:

I love any type of salad. This salad idea was inspired by Bagels N Greens, a café in Brooklyn that I absolutely love. The café features a make-your-own salad bar, where you can choose from among 48 toppings, including fresh and grilled vegetables, fruits, grains, pastas, nuts, and proteins. With the toppings unlimited, I decided to be brave and mixed an interesting combination, one that I probably wouldn’t have pulled together at home. This became my new idea, paired with an easy yet fabulous dressing. Prepare for a surprising delight!

READ MORE

Ingredients (18)

Roasted Balsamic Portobellos

• 1 (6-ounce) package sliced portobello mushrooms

• 2 tablespoons Tuscanini Balsamic Vinegar

  X

  

  Tuscanini Balsamic Vinegar

• 1 tablespoon honey

• 1 teaspoon Haddar Kosher Salt

  X

  

  Haddar Kosher Salt

Salad

• 1 (8-ounce) bag romaine lettuce

• 1 Kirby cucumber, peeled halfway (for a nice design), sliced

• 1 pint grape tomatoes, sliced

• 1 mango, peeled and diced

• seeds of 1/4 pomegranate

• 1/2 red onion, thinly sliced

• 1/4 cup sunflower seeds

• 1/4 cup roasted slivered almonds

Dressing

• 1/2 cup mayonnaise (I use light; use sugar-free if desired)

• 1/4 cup Tonnelli Apple Cider Vinegar

  X

  

  Tonnelli Apple Cider Vinegar

• 2 tablespoons water

• 2 tablespoons honey

• 1 teaspoon Reine Dijon Mustard

  X

  

  Reine de Dijon Dijon Mustard

• 1 teaspoon Haddar Kosher Salt

  X

  

  Haddar Kosher Salt

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Roast the Mushrooms

1. Place portobello mushrooms in a small bowl. Sprinkle with balsamic vinegar, honey, and salt. Let marinate for at least 20 minutes.

2. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper. Spread mushrooms on baking sheet and bake for 25 minutes.

Assemble the Salad

1. In a large bowl, combine romaine lettuce, cucumbers, tomatoes, mango, pomegranate seeds, red onion, sunflower seeds, almonds, and mushrooms.

2. In a small bowl, whisk together dressing ingredients. Toss with salad and serve.