Grilled Portobello and Red Pepper Salad with Rosemary Dressing
Elevate your salad game with this Grilled Portobello and Red Pepper Salad with Rosemary Dressing—a vibrant, flavor-packed dish that's as wholesome as it is elegant. Featuring smoky grilled portobello mushrooms and sweet, charred red bell peppers atop a bed of crisp mixed greens, this salad is expertly tied together with a zesty homemade rosemary-garlic dressing. The grilling process adds depth and richness, while the rosemary dressing brings an herbaceous, tangy-sweet balance with a hint of honey. Perfect as a light main course or a standout side, this recipe is quick to prepare, requiring just 30 minutes from start to finish. Ideal for summer cookouts or healthy weeknight dinners, this grilled salad delivers bold flavors and fresh, seasonal ingredients in every bite.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 large Red bell peppers
- 6 cups Mixed salad greens
- 4 tablespoons Olive oil
- 1 teaspoon (chopped) Fresh rosemary
- 1 clove (minced) Garlic
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your grill or grill pan to medium-high heat.
Gently clean the portobello mushrooms using a damp paper towel and remove the stems. Brush both sides with 2 tablespoons of olive oil and set aside.
Cut the red bell peppers in half and remove the seeds and membrane. Brush them with 1 tablespoon of olive oil.
Place the portobello mushrooms and red bell peppers on the grill. Cook the mushrooms for 4-5 minutes per side, or until they are tender and have grill marks. Cook the red peppers for 6-7 minutes per side, or until the skin is charred and blistered.
Once the red peppers are grilled, transfer them to a bowl and cover with plastic wrap for 5 minutes. This will make it easier to remove the skin. After 5 minutes, peel off the skin and slice the peppers into thin strips.
Slice the grilled portobello mushrooms into 1/2-inch thick strips.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, chopped rosemary, red wine vinegar, honey, salt, and black pepper to make the dressing.
Arrange the mixed salad greens on a platter or individual plates. Top with the sliced portobello mushrooms and red peppers.
Drizzle the rosemary dressing over the salad and serve immediately.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 31.8 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3526 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
