Pan Seared Portabella Salad

By á-170456

Ingredients

• 4 cups romaine lettuce leaves torn bite size
• 1/4 cup thinly-sliced red onion
• 1/4 cup sliced Greek-style olives
• 1/4 cup crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 6 ounces fresh portabella mushrooms - (2 medium)

Details

Servings 2

Preparation

Step 1

In a large salad bowl place lettuce, onion, olives and feta cheese; set aside.

In a glass measuring cup combine 2 tablespoons of the olive oil, the lemon juice, garlic, salt and black pepper; set aside.

Remove stems from mushroom caps; coarsely chop stems (makes about 3/4 cup). Cut caps in quarters then into 1/4-inch thick slices (makes about 3 cups).

In a large skillet heat remaining 1 tablespoon oil; add chopped mushroom stems and sliced caps. Cook, stirring frequently, until browned, about 4 minutes; cool slightly. Add mushrooms and reserved olive oil mixture to salad greens; toss gently. Serve immediately.

This recipe yields 2 servings.