• Ingredients: 17
  • Serves: 8

Grilled portobello and red bell pepper salad with rosemary dressing with 4- to 5-ounce package mixed baby greens.


  • 1 4- to 5-ounce package mixed baby greens

Orange Oil:

  • 2 beetroot
  • 2 bulbs red whitlof leaves separated, washed and dried
  • 1 bunch frisee washed and dried
  • 1 bunch mache leaves
  • 2 blood oranges, peeled and sliced into rounds
  • 24 green asparagus spears, peeled and blanched
  • 2 tbsps. pine nuts, toasted

Walnut Vinaigrette:

For the garnish:

  • 1 cup fresh cilantro leaves, firmly packed
  • 3 scallions, trimmed and minced

Add and cook soup 30 seconds:

For serving:


  1. Step 1 Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack.

    For this step you will need

  2. Step 2 Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers.
  3. Step 3 Transfer mushrooms to plate. Enclose bell peppers in paper bag. Let stand 10 minutes. Peel and seed peppers.

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  4. Step 4 Cut into 1/2-inch-wide strips. Cut mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with salt and pepper.

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  5. Step 5 Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add remaining 1/3 cup olive oil and process until well blended.

    For this step you will need

  6. Step 6 Arrange mixed baby greens on large platter. Top with portobello mushroom strips, then red bell pepper strips.

    For this step you will need

Nutrition information

Calories 197 Carbohydrates 6 g (2%)
Fat 19 g (28%) Protein 4 g (8%)
Saturated Fat 3 g (13%) Sodium 12 mg (0%)
Polyunsaturated Fat 2 g Fiber 2 g (8%)
Monounsaturated Fat 13 g Cholesterol 0