Portabella Blue Cheese Salad.

This Portabella Blue Cheese Salad is one of my regular go-to lunches. It's healthy, easy to make, but most importantly, TASTY.

Portabella Blue Cheese Salad

Portabella Blue Cheese Salad Ingredients:
  • two portabella mushroom caps, stems removed
  • balsamic vinegar
  • garlic salt
  • 2 medium/large tomatoes, small diced
  • 1/2 cup red onion, finely chopped
  • 1 can sweet kernel corn, drained
  • 1/2 cup blue cheese dressing (I'm partial to Ken's Steakhouse Chunky Blue Cheese Dressing)
  • balsamic glaze or reduction
  • optional garnish: blue cheese crumbles
Portabella Blue Cheese Salad Directions:
  1. Place mushroom caps stem side up and drizzle with balsamic vinegar then sprinkle with garlic salt. Broil caps for about 7 minutes (I use my toaster oven set to broil). Allow mushroom caps to cool, then dice into small pieces.
  2. Combine mushroom, tomato, onion and corn in a large bowl and toss with blue cheese dressing.
  3. Serve into individual bowls, drizzle with balsamic glaze and top with blue cheese crumbles.
  4. Enjoy!
{Serves: 4}

Portabella Blue Cheese Salad
Portabella Blue Cheese Salad
Portabella Blue Cheese Salad

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1 comment:

  1. This looks like a piece of summer! I can't wait to try it... thanks for sharing!

    ReplyDelete

I eat up comments!!! Nom nom nom.

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