From Chow Bella
Roasted Portobello Mushroom Salad
Dressing:
1/4 cup dijon mustard
3 tbsp extra virgin olive oil
1/4 cup red wine vinegar
2 tbsp pure maple syrup
Salad:
8 cups salad greens (I like spinach and romaine for color and texture contrast)
1 avocado, peeled and diced
1 small red onion, cut into thin half-moons
1 15-oz can chickpeas, drained and rinsed
1 batch roasted portobello mushrooms, sliced
1. Whisk all dressing ingredients together in a small bowl or add to a dressing cruet (or old jar!) and shake.
2. Toss the dressing with the green avocado, onion, and beans. Arrange the mushrooms decoratively on top and serve.
Servings per recipe: 4
Per serving:
Calories: 338
Fat: 19.5 g
Saturated fat: 2.7 g
Cholestrol: 0 mg
Sodium: 654 mg
Carbohydrates: 30.8 g
Fiber: 9.1 g
Sugar: 12.5 g
Protein: 8.5 g