- 1
Ingredients
- 1 large portabella mushroom
- 1 tsp. minced garlic
- balsamic vinegar
- baby lettuces
- chickpeas
- 1 tbsp. chopped walnuts
- fatfree dressing
Preparation
Step 1
Combine the garlic with a couple of tablespoons balsamic vinegar and an equal amount of water. Slice the portabella into 1/2-inch-thick slices. Toss the balsamic mixture with the mushroom slices.
Heat up your George Foreman Grill (or your oven). Place the mushrooms in a single layer on the grill, and cook until tender. (This takes less than 5 minutes in the GF.)
Fill a large bowl with baby lettuces. Top with portabella strips, chickpeas, and walnuts. Lightly drizzle with dressing.
I’ve tried this with fat-free balsamic and Italian dressings, but I think it’d also be good with raspberry dressing. I’ve also grilled the mushrooms using soy sauce, garlic, ginger, and sesame oil in the marinade and topped the salad with Gingery Vinaigrette. You may even find that the grilled portabellas give the salad so much flavor that you can do without dressing–or just toss in whatever remains of the marinade.