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 is a healthy, easy and delicious lunch idea!

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 76kcal

Author: April Woods

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

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Instructions

• 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.
• Combine mushroom, tomato, onion and corn in a large bowl and toss with blue cheese dressing.
• Serve into individual bowls, drizzle with balsamic glaze and top with blue cheese crumbles.
• Enjoy!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

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Nutrition

Calories: 76kcal

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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}