Salad recipes - Portobello and Walnut Salad

2 tbsp. olive oil
4 portobello mushrooms, sliced
2 tbsp. balsamic vinegar
8 cups mixed lettuce greens
1/2 cup chopped walnuts

1. Heat oil in frying pan over high heat. Add sliced mushrooms and balsamic vinegar. Let them cook fully
on one side; then turn them over to get a nice brown colour and caramelized eff ect.
2. While mushrooms cook, toss lettuce with your choice of dressing (see p. 79). Divide lettuce and pile it
onto two dinner plates.
3. When the mushrooms are almost ready, add the walnuts and toss. Leave on heat just long enough to
warm the walnuts through. If you cook them too long, the walnuts will develop a bitter taste.
4. Divide mushrooms and walnuts on top of each plate of salad greens and serve.
Serves 2


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