Roasted Portobello Mushroom Salad from Closet Cooking
(makes 2 salads)

2 cups salad greens
1 cup chickpeas
1 avocado (stoned, scooped and diced)
1/4 cup red onion (sliced)
2 small roasted portabello mushrooms (see below, sliced)
honey dijon dressing (see below)

1. Assemble salad.

Roasted Portobello Mushrooms

2 small portobello mushrooms
2 tablespoons balsamic vinegar
2 tablespoon soy sauce
1 clove garlic (chopped)

1. Marinate the mushrooms in the vinegar, soy sauce and garlic for 20 minutes.
2. Place the mushrooms and the marinade in a baking dish and cover with aluminum foil.
3. Bake in a preheated 400F oven for 30 minutes.
4. Flip the mushrooms and bake uncovered for 10 minutes.

Honey Dijon Dressing

1 tablespoon honey
1 tablespoon grainy mustard
1 teaspoon dijon mustard
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic (grated)
salt and pepper to taste

1. Mix everything in a bowl.