PORTOBELLO MUSHROOM SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ashyan Abdullah Muhammad sarwar
[email protected]This salad is a great way to get your daily dose of vegetables.
DMN. Dharmapalav
[email protected]This salad is perfect for a summer picnic!
Waseem Tipu
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved it.
Cynthia Torres
[email protected]This salad is a great way to use up leftover grilled mushrooms.
Princemohammed Fazza
[email protected]I'm allergic to feta cheese, so I used goat cheese instead. It was still very good.
TerriAnn White-Bowling
[email protected]I added some grilled chicken to this salad and it was delicious! It's a great way to make it a more complete meal.
Yassen Kurdi
[email protected]I didn't have any roasted red peppers on hand, so I used sun-dried tomatoes instead. It turned out great!
Sardar Huseen
[email protected]This salad was a bit bland. I would recommend adding more herbs and spices to the dressing.
Muhammad “Jan” Salahudin
[email protected]I found the mushrooms to be a bit chewy. I would recommend grilling them for a shorter amount of time.
Krystal Crawford
[email protected]This salad was a bit too tangy for my taste. I would recommend using less vinegar in the dressing.
Jay Wil
[email protected]I highly recommend this salad. It's delicious, healthy, and easy to make.
Sohaila
[email protected]This salad is a great make-ahead meal. You can make it the night before and it will still be delicious the next day.
everlyne masinde
[email protected]I love how versatile this salad is. You can add or remove ingredients to suit your taste.
Anila Farooq
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Juliet Chris
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's a great way to use up leftover grilled mushrooms.
BE YOU
[email protected]I made this salad for a picnic and it was a huge success. Everyone loved it! The dressing is especially good.
Redeem Samuel
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of the grilled mushrooms, roasted red peppers, and feta cheese. It's a perfect summer salad.
Muhammad Qasam
[email protected]I'm not usually a fan of mushrooms, but this salad changed my mind. The mushrooms were grilled to perfection and the dressing was amazing. I'll definitely be making this again.
Tay Walker
[email protected]This portobello mushroom salad was a hit at my last dinner party! The mushrooms were perfectly grilled and the dressing was tangy and flavorful. I'll definitely be making this again.