Grilled Asparagus & Portobello Mushroom Salad

By sadams1001

Ingredients

• Vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/4 teaspoon each salt and coarsely ground black pepper
• Salad:
• 1 package (6 ounces) fresh portobello mushrooms, stems trimmed (3-4 large)
• 1 medium red bell pepper
• 8 ounces asparagus spears, trimmed
• 1 bag (5 ounces) sprig mix salad blend of baby greens
• 1 ounce shaved fresh Parmesan cheese

Details

Servings 6

Preparation

Step 1

Prepare grill for direct cooking over medium coals. For vinaigrette, combine oil, vinegar, mustard, sugar, salt and pepper in a mixing bowl.

For salad, clean mushrooms. Cut bell pepper into quarters; remove membranes and seeds. Brush mushroom caps, bell pepper quarters and asparagus with 3 tablespoons of the vinaigrette. Place vegetables on grid of grill positioning asparagus spears crosswise on grid. Grill vegetables, uncovered, 6-8 minutes or until crisp-tender, turning asparagus frequently and mushrooms and bell peppers once halfway through grilling.

Slice mushrooms and bell peppers crosswise into 1/3-inch-thick slices. Cut asparagus into 2-inch pieces. Toss vegetables with salad greens and remaining vinaigrette in large bowl, arrange on platter. Top with Parmesan cheese.