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!
Mixed Salad with Balsamic Roasted Portobellos
- Cooking and Prep: 50 m
- Serves: 6
Roasted Balsamic Portobellos
Roast the Mushrooms
Place portobello mushrooms in a small bowl. Sprinkle with balsamic vinegar, honey, and salt. Let marinate for at least 20 minutes.
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
In a large bowl, combine romaine lettuce, cucumbers, tomatoes, mango, pomegranate seeds, red onion, sunflower seeds, almonds, and mushrooms.
In a small bowl, whisk together dressing ingredients. Toss with salad and serve.