Serve this novel salad on watercress or arugula with toasted garlic bread or grilled focaccia (flatbread) and sliced tomatoes. Use a potato peeler to shave off curls of Asiago, Parmesan or old Cheddar cheese.
- Portion size 3 servings
Dressing: In small bowl, whisk together oil, white wine vinegar, rosemary, garlic, salt and pepper.
Cut stems off mushrooms just below cap and reserve for another use. Wipe top of caps with damp towel. Remove 1 tbsp (15 mL) of the dressing; brush over mushrooms. Place on greased grill over medium-high heat; cook, turning once, for 8 to 10 minutes or until tender. Slice if desired.
Meanwhile, in large bowl, combine beans, celery, onion, red pepper, parsley and remaining dressing.
Line plates with arugula; mound bean salad on top. Place 2 mushrooms on each salad. Top with cheese. Serve immediately.
Nutritional facts <b>Per serving:</b> about
- Protein 17 g
- Calories 425.0
- Total fat 23 g
- Total carbohydrate 43 g