Mixed Salad with Balsamic Roasted Portobellos

Batsheva Kass Batsheva Kass
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I love any type of salad. This salad idea was inspired by Bagels N Greens, a café in Brooklyn that I absolutely love. The café features a make-your-own salad bar, where you can choose from among 48 toppings, including fresh and grilled vegetables, fruits, grains, pastas, nuts, and proteins. With the toppings unlimited, I decided to be brave and mixed an interesting combination, one that I probably wouldn’t have pulled together at home. This became my new idea, paired with an easy yet fabulous dressing. Prepare for a surprising delight!

50m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Parve

Contains: Tree nuts, Egg

Directions

Roast the Mushrooms

  1. Place portobello mushrooms in a small bowl. Sprinkle with balsamic vinegar, honey, and salt. Let marinate for at least 20 minutes.

  2. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Spread mushrooms on baking sheet and bake for 25 minutes.

Assemble the Salad

  1. In a large bowl, combine romaine lettuce, cucumbers, tomatoes, mango, pomegranate seeds, red onion, sunflower seeds, almonds, and mushrooms.

  2. In a small bowl, whisk together dressing ingredients. Toss with salad and serve.

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