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Grilled Asparagus & Portobello Mushroom Salad Recipe

   
 

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     Grilled Asparagus & Portobello Mushroom Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Ingredients
VINAIGRETTE
1/4 c. olive oil
2 T. white wine vinegar
1 T. dijon mustard
1 t. sugar
1/8 t. salt and coarse ground pepper
SALAD
1 package (6 oz) fresh portobello mushrooms, stems trimmed
1 medium red bell pepper
 
8 oz asparagus spears, trimmed
1 bag (5 oz) spring mix salad
1 oz. fresh parmesan cheese
Instructions
Mix vinaigrette; cover and refrigerate.
Clean mushrooms. Cut bell peppers into quarters; remove seeds and membranes. Brush mushroom caps, pepper quarters and asparagus with vinaigrette. Place vegetables on grill. Grill uncovered for 6-8 minutes, until crisp-tender, tunring asparagus frequently and mushrooms and bell peppers once halfway through.
Remove vegetables form grill. Slice mushrooms and bells peppers crosswise into 1/4 in thick slices. Cut asparagus into 2 in. pieces. Toss vegetables with salad greens and remaining vinaigrette in large bowl. Top with parmesan cheese.


Originally Submitted 3/13/2011





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