Portabella Mushroom Salad

It was Friday, it was Lent and my sister was coming for lunch. What could I make that would be yummy and meatless? I threw this together from ingredients on hand and WOW! Very tasty!

• Ready In: 15 mins
• Serves: 2

Ingredients

• 16  ounces portabella mushrooms, caps
• 3  tablespoons olive oil
• 2  tablespoons butter
• 2  teaspoons soy sauce
• 1  teaspoon  balsamic vinegar
•  salt and pepper
• 1⁄2 cup grape tomatoes
• 1⁄2 cup blue cheese, crumbles
• 4  cups  baby greens, lettuce mixture
• 1⁄4 cup  balsamic vinaigrette (Paul Newman's Lite Balsamic Dressing)

Directions

1. Slice the mushrooms.
2. Heat olive oil in a large saute pan.
3. Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm.
4. Add salt and pepper to taste.
5. Remove mushrooms to a medium bowl.
6. Add butter to saute pan; melt and begin to brown.
7. Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms.
8. Place 2 cups of greens on a large salad plate.
9. Divide the mushrooms between the two plates.
10. Divide the blue cheese,tomatoes, and salad dressing between the two plates.
11. This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.