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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
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!
1 (6-ounce) package sliced portobello mushrooms
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon honey
1 teaspoon Haddar Kosher Salt
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
1/2 cup mayonnaise (I use light; use sugar-free if desired)
1/4 cup Tonnelli Apple Cider Vinegar
2 tablespoons water
2 tablespoons honey
1 teaspoon Haddar Dijon Mustard
1 teaspoon Haddar Kosher Salt
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 Parchment Paper. Spread mushrooms on baking sheet and bake for 25 minutes.
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.
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