Grilled Mushroom Cobb Salad
Courtesy of Mushroom Council 4 Servings • 5 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. olive oil |
| salt and pepper, to taste |
| 1 red bell pepper, cut in 2-in. pieces |
| 4 Portabella mushrooms, sliced |
| 4 c. chopped romaine lettuce |
| 1/4 c. prepared vinaigrette salad dressing, or more to taste |
| 6 hard boiled eggs, coarsely chopped |
| 4 oz. crumbled blue cheese |
Directions:
1. Mix together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 mins.
2. Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four stripes across the bed of lettuce. Serve chilled.
* Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutrition:
Calories: 370; Calories From Fat: 25; Total Fat: 28g; Saturated Fat: 9g; Cholesterol: 340mg; Total Carbs: 12g; Fiber: 3g; Sugar: 6g; Protein: 19g; Sodium: 650mg;