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Grilled Portobello Salad with Arugula

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Portobello Salad with Arugula

Grilled Portobello Salad with Arugula
Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

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Nutritional Info

Per serving: about -
cal 158
pro 5 g
total fat 14 g
sat. fat 2 g
carb 6 g
fibre 2 g
chol 4 mg
sodium 135 mg
% RDI: -
calcium 12
iron 8
vit A 12
vit C 12
folate 25

Portobello mushrooms vary in size so look for small ones that will give you eight to a pound (500 g). If unavailable, you can quarter larger ones after grilling if desired. Use a potato peeler to shave off curls of cheese.

Ingredients

  • 1/2 cup walnut pieces
  • 8 portobello mushrooms, (about 1 lb/500 g)
  • 10 cups arugula, (2 bunches) trimmed
  • 1/4 red onion, thinly sliced
  • 2 oz Parmesan cheese, or Asiago cheese, shaved
  • Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp chopped fresh rosemary
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preparation

In skillet, toast walnuts over medium heat, shaking pan occasionally, until golden, about 5 minutes; set aside.

Dressing: In bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.

Scrape gills from mushrooms; cut off stem just below cap. Wipe tops with damp towel; cut in half. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Pour off any juices.)

In large bowl, combine arugula, onion and half of the walnuts. Toss with remaining dressing; mound on platter. Top with mushrooms. Sprinkle with Parmesan cheese and remaining walnuts.

Source : Canadian Living Magazine: July 2007

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