Best 3 Portobello And Arugula Salad Recipes
Portobello and arugula salad is a delicious and healthy dish that is perfect for a quick lunch or light dinner. With its combination of tender portobello mushrooms, peppery arugula, and tangy dressing, this salad is sure to please even the most discerning palate. The hearty mushrooms and earthy arugula are a perfect match, while the dressing adds a bright and flavorful touch. This salad is also incredibly simple to make, requiring only a few ingredients and minimal preparation. With just a few minutes of effort, you can enjoy a delicious and nutritious meal that is sure to satisfy.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI
Steps:
- For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.
PORTOBELLO AND ARUGULA SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Turn on broiler or toaster oven.
- Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
- Wash, dry and trim tough stems from arugula.
- Rinse and julienne the peppers.
- Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE
This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.
Provided by mgoblue1
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
- Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
- Bake in preheated oven until the mushroom is tender, about 30 minutes.
- Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Nutrition Facts : Calories 352.5 calories, Carbohydrate 15.2 g, Cholesterol 29.5 mg, Fat 27.5 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 7.6 g, Sodium 644.2 mg, Sugar 5.6 g
Tips:
- Choose the Right Portobello Mushrooms: Select large, firm, and meaty portobello mushrooms with intact stems.
- Clean the Mushrooms Properly: Gently wipe the mushrooms with a damp paper towel to remove any dirt or debris.
- Remove the Gills: Use a spoon to carefully scrape out the gills from the underside of the mushroom caps.
- Marinate the Mushrooms: Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, herbs, and spices enhances their flavor.
- Cook the Mushrooms Thoroughly: Grill or pan-fry the mushrooms until they are tender and slightly charred.
- Use Fresh Arugula: Baby arugula or wild arugula adds a peppery and slightly bitter flavor to the salad.
- Make a Simple Dressing: A simple vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, and honey complements the flavors of the salad.
- Add Some Crunch: Toasted walnuts or almonds add a nutty flavor and texture to the salad.
- Serve Immediately: Portobello and arugula salad is best enjoyed fresh, as the arugula tends to wilt over time.
Conclusion:
Portobello and arugula salad is a delicious, healthy, and versatile dish that can be served as a main course or a side. The hearty portobello mushrooms, peppery arugula, and tangy dressing come together to create a flavor-packed salad that is sure to impress. With its simple ingredients and easy preparation, this salad is a perfect choice for busy weeknights or casual gatherings. Whether you're looking for a vegetarian meal or a flavorful addition to your next barbecue, this salad is sure to be a hit.
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