Roasted Portobello, Feta, and Fruit Salad with Honey-Mango Balsamic Vinaigrette

 

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• Cooking and Prep: 20 m
• Serves: 6
• Contains:

A delightful light salad with meaty roasted portobello mushrooms, salty and creamy feta cheese, crunch from the nuts, and sweet fresh mango and strawberries.

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Ingredients (15)

Salad

• portobello mushrooms broiled in a few drops of Bartenura Balsamic Vinegar 3–4 minutes, or plain baby bella mushrooms

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  Bartenura Balsamic Vinegar

• 1/4 - 1/3 cup coarsely chopped pistachios

• crumbled light feta cheese

• romaine lettuce

• spinach or kale

• sliced avocado

• cubes of mango

• strawberries

Dressing

• 1 tablespoon Gefen Olive Oil

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  Gefen Olive Oil

• 1 tablespoon lemon juice

• 1 teaspoon Bartenura Balsamic Vinegar

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  Bartenura Balsamic Vinegar

• 2-3 teaspoons Gefen Honey

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  Gefen Pure Honey

• 1 teaspoon mango sauce (I like Oxygen brand)

• Tuscanini Sea Salt

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  Tuscanini Sea Salt

• black pepper

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Prepare the Salad

1. Prepare salad ingredients. Mix dressing ingredients. Pour the dressing over salad and serve.