Vegetarian Grilled Steak Salad with Balsamic Vinaigrette
Elevate your salad game with this irresistible Vegetarian Grilled Steak Salad with Balsamic Vinaigrette—an ideal dish for plant-based eaters seeking hearty flavor. Portobello mushrooms, marinated in a robust blend of balsamic vinegar, olive oil, and garlic, are grilled to perfection, delivering a meaty, smoky essence that rivals traditional steak. Paired with vibrant cherry tomatoes, crisp salad greens, and tangy crumbled feta, this colorful creation is topped with a luscious homemade balsamic vinaigrette featuring honey and Dijon mustard for a touch of sweetness and zest. Ready in just 30 minutes, this satisfying salad is a perfect balance of savory and fresh, designed to impress at any meal. Perfect for vegetarian gatherings, healthy weeknight dinners, or outdoor BBQs, this recipe will be your go-to for bold flavors and effortless elegance.
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Recipe Information
Ingredients
- 4 medium caps Portobello mushrooms
- 6 tablespoons Balsamic vinegar
- 8 tablespoons Extra virgin olive oil
- 3 cloves Garlic
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 8 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Feta cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean the portobello mushrooms by gently wiping them with a damp paper towel and remove the stems.
In a small bowl, whisk together 4 tablespoons of balsamic vinegar, 4 tablespoons of olive oil, 2 minced garlic cloves, 0.5 teaspoon salt, and 0.5 teaspoon black pepper.
Place the mushrooms in a shallow dish and coat with the balsamic mixture. Let them marinate for at least 15 minutes.
While the mushrooms marinate, prepare the balsamic vinaigrette by whisking together the remaining 2 tablespoons of balsamic vinegar, 4 tablespoons of olive oil, 1 minced garlic clove, 1 tablespoon honey, and 1 teaspoon Dijon mustard in a small bowl until emulsified.
Preheat a grill or grill pan over medium-high heat.
Remove the mushrooms from the marinade, letting the excess drip off, and place them on the grill.
Grill the mushrooms for about 4-5 minutes on each side or until tender and charred to your liking.
While mushrooms are grilling, slice the cherry tomatoes in half and thinly slice the red onion.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, and red onion.
Once the mushrooms are grilled, slice them into strips and add to the salad.
Top the salad with crumbled feta cheese.
Drizzle the prepared balsamic vinaigrette over the salad and toss gently to combine.
Serve immediately and enjoy your Vegetarian Grilled Steak Salad with Balsamic Vinaigrette.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 51.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 591 mg | 45% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3660 mg | 78% | |
*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.
