Portabella and Blue Cheese Salad
Elevate your salad game with this Portabella and Blue Cheese Salad, a hearty and flavor-packed dish that combines earthy grilled portabella mushrooms with the tangy richness of crumbled blue cheese. Perfectly balanced with fresh mixed greens, juicy cherry tomatoes, and a subtle crunch from toasted walnuts, this salad is further enhanced by a simple yet zesty balsamic and garlic marinade. Quick and easy to prepare in just 25 minutes, it’s a satisfying choice for a light lunch or an indulgent side dish. Finished with a drizzle of lemon juice and olive oil, this vibrant salad is a must-try for lovers of bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 2 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic
- 6 cups Mixed salad greens
- 0.5 cup (crumbled) Blue cheese
- 1 cup Cherry tomatoes
- 0.25 medium (thinly sliced) Red onion
- 0.25 cup (toasted) Walnuts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Clean the portabella mushroom caps by wiping them with a damp paper towel and removing the stems.
Mince the garlic cloves and set aside.
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
Brush the mushrooms generously with the olive oil and balsamic mixture, ensuring they are well coated on both sides.
Preheat a grill pan or regular skillet over medium-high heat. Place the mushrooms cap-side down and cook for 4-5 minutes per side until tender and slightly charred. Remove from heat and allow them to cool slightly.
While the mushrooms cool, prepare the salad base by arranging the mixed greens on a large serving platter or individual plates.
Slice the cooked mushrooms into strips and distribute them evenly over the salad greens.
Halve the cherry tomatoes and add them to the salad along with the thinly sliced red onion.
Sprinkle the crumbled blue cheese and toasted walnuts over the top.
Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the salad for added brightness.
Toss gently, if desired, and serve immediately.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 557 mg | 12% | |
*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.
