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Roasted Portobello Salad with Blue Cheese - South Beach Diet Recipe (Phase 1)

 

Ingredients:

  • 3 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • salt and pepper
  • 2/3 cup olive oil
  • 4 Portobello mushrooms (1 1/2 pounds), stems trimmed
  • 3 heads endive, sliced crosswise
  • 1/2 inch thick (about 4 cups)
  • 8 oz. mesclun or mixed salad greens (about 10 cups)
  • 1 small red onion, thinly sliced
  • 4 oz. blue cheese

Directions:

  • Preheat oven to 450 degrees.
  • In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
  • Place mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
  • Toss the endive, mesclun (or mixed greens), onion, and cheese with reserved dressing, and divide among salad bowls.
  • Cut Portobello's 1/2 inch thick, and arrange a few slices over each serving.

 

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