Roasted Portobello Salad With Blue Cheese

Total Time
Prep 15 mins
Cook 15 mins

A South Beach Diet cookbook recipe, this can be used for phase 1 or 2.

Ingredients Nutrition


  1. Preheat oven to 450*F. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
  2. Place the mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
  3. Toss the endive, mesclun (or mixed greens), onion, and cheese with the reserved dressing, and divide among 4 salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.
Most Helpful

This is a nice change from ordinary salads. My first experience with using endive, and it was very well recieved! I used a package of baby field greens, and Vidalia onion, since it's in season here & we can't get enough! I also used garlic-infused olive oil. Beautiful presentaion, and very elegant!

Kizzikate June 08, 2007