Portobello Mushroom Salad
A light yet sophisticated salad that is pleasing to the eye and the palette!
Preparation time10 minutes
Cooking time15 minutes
1 package romaine lettuce 1/2 box cherry tomatoes, sliced in halves 1 box portobello mushrooms, sliced salt and pepper, for sprinkling 1 1/2 cup Aleia's croutons 1 cup pecans Dressing: 1/4 cup cane sugar 1/4 cup ketchup 2 cloves garlic, crushed 2/3 cup oil 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon mustard
Aleia's - Gluten Free Classic Croutons
Hain Sea Salt, 26 oz. (Pack of 24)
Spectrum Naturals Gluten Free Canola & Olive Oil Blend, 32 Oz [6 Pack]
Wholesome Sweeteners Gluten Free Organic Cane Sugar, 32 Oz (12 Pack)
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Preheat oven to 350 Fahrenheit. Spread mushrooms onto baking sheet, spray with cooking oil and sprinkle salt and pepper. Place in oven and roast for 10-15 minutes.
Combine lettuce, cherry tomatoes, mushrooms, and pecans in a large mixing salad bowl.
In a separate bowl, blend dressing ingredients together.
Pour dressing over salad and garnish with croutons.
Layer salad in a trifle bowl for an elegant presentation