Spinach Salad with DOLE®
Portobello Mushrooms
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
4 large DOLE Portobello mushroom caps
3 medium onions, cut into1/2 inch wedges
½ cup Italian or House dressing
1 package (10oz) fresh spinach leaves (or baby spinach),
trimmed, rinsed and patted dry
2 boneless, skinless chicken thighs or breasts (about 8oz),
grilled or broiled and sliced (optional)
Directions
1.
Preheat oven to 450 F
2.
On bottom of broiler pan, without
rack, toss
onions with 2Tbsp. dressing.
Add mushrooms
in single layer. Roast
25 minutes or
until vegetables are tender.
Slice
mushrooms and toss with 2 Tbsp. dressing; set aside.
3.
Just before serving, toss spinach with remaining ¼ cup
dressing.
On serving
platter, arrange spinach, then top with mushrooms,
onions and
chicken. Sprinkle, if desired, with grates Parmesan cheese.
Grilled Mushroom and Garlic Salad
1 head garlic
1 pound baby Portobello mushrooms
3 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
2 cups watercress leaves, arugala or spinach
1 cup cherry tomato halves or 1 cup diced tomatoes
Preheat grill or broiler. Separate garlic head into cloves; if large, cut
cloves in half; peel. Fill a small saucepan with 3 inches of water; bring to a
boil. Add garlic; cook until tender, about 5 minutes; drain. In a large bowl
toss mushrooms and garlic with 2 tablespoons olive oil. To grill, place
mushrooms and garlic in a grill basket or on skewers, or to broil place on
broiler pan rack. Grill or broil as close to the heat as possible until
mushrooms are tender and golden, turning occasionally, about 3 to 4 minutes. In
a large bowl combine remaining 1 tablespoon olive oil, and vinegar, mustard,
salt and black pepper. Add mushrooms and garlic, watercress and tomatoes; toss
to coat; serve immediately.
Yield: 4 servings
Chicken Fried Portobello Salad
24 Portobello mushrooms (stems reserved
for other use)
1 ½ quarts buttermilk
1 tablespoon ground black pepper
1 tablespoon hot pepper sauce
1 pound (2 quarts) all purpose flour
3 tablespoons paprika
3 tablespoons salt
3 gallons mixed salad greens
4 ½ cups ranch dressing
Tomato wedges for garnish
1.Cube Portobello caps; reserve
2.Whish together buttermilk, black pepper and pepper sauce
3.Pour over reserved Portobello cubes; marinate at least four hours, turning
occasionally
4.Mix flour, paprika and salt
5.For each serving, remove Portobello pieces (5 or 6 per serving) from
buttermilk mixture; dredge each piece in seasoned flour. Shallow fry in 2
inches hot oil, turning a few times, until crisp and brown, about four minutes.
Meanwhile, toss 2 cups salad greens with 1 ½ tablespoons salad dressing; mound
on serving plate. When Portobello cubes are done, drain well; mound onto
salad. Drizzle with 1 ½ tablespoons dressing.
6.Garnish with tomato wedges
Yields: 24 servings
Portosalads
1.Grill, broil or roast portobellos.
2.Cut portobellos into slices.
3.Toss with any of these salad combinations:
*Cut-up romaine lettuce, Caesar dressing, grated Parmesan cheese and croutons
*Mixed tender salad greens, canned chickpeas and Dijon mustard dressing
*Baby spinach leaves, blue cheese dressing, crumbled bacon and sliced hard
cooked eggs
*Chopped iceberg lettuce, tomato, sweet onions, red bell pepper and olives with
ranch dressing
*Blanched frozen green beans, toasted slivered almonds, sliced green onions and
bottled vinaigrette
