Portobello mushroom salad
- 60 mL each of red wine vinegar, balsamic vinegar, and tomato juice
- 15 mL olive oil
- 20 g Dijon mustard
- 4 Portobello mushroom caps (about 13 cm wide)
- 7 g paprika
- 10 mL olive oil
- 480 g salad greens
- 1 large tomato, cut into 8 wedges
- 60 g red onion, thinly sliced and separated into rings
- Pinch of salt and pepper
Nutritional values (per serving):
|Total carbs:||5 g|
|Total fat:||8 g|
|Saturated fat:||1 g|
- Mix red wine vinegar, balsamic vinegar, tomato juice, olive oil, and Dijon mustard in a large zip-top plastic bag. Add mushrooms caps to bag and seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
- Sprinkle mushrooms with paprika. Heat 10 mL olive oil in a nonstick skillet over medium-high heat until hot. Add mushrooms and cook for 2 minutes on each side until very brown. Cool and then cut mushrooms diagonally into thin slices
- Arrange 120 g salad on each plate. Top each with mushroom slices, 2 tomato wedges, and onion rings.
- Drizzle the reserved marinade evenly over the salad.
Tomato juice contains lycopene, which gives the tomato its red color and is also a powerful antioxidant with many health benefits. Note though that tomato juice contains 3% salt on average: to be consumed with moderation. (Source: J.Y. Kim, J.K. Paik, O.Y. Kim, H.W. Park, J.H. Lee, Y. Jang, J.H. Lee; Effects of lycopene supplementation on oxidative stress and markers of endothelial function in healthy men. Atherosclerosis. 2011;215(1):189-195.