Roasted Portobello Salad With Blue Cheese

Made This Recipe? Add Your Photo

Total Time
30mins
Prep
15 mins
Cook
15 mins

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

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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

4 5

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!