Monday, August 9, 2010

Portobello and Asparagus Salad

This is an updated smart salad recipe for those who like to indulge in pasta salads. I love portobello mushrooms and asparagus during the summer. Pair these two ingredients with pasta and it’s the perfect combination the entire family will love. Fresh, versatile and oh-so-flavorful, this is the perfect summer recipe!

Portobello and Asparagus Salad
Serves 6

4 large portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pound penne pasta, cooked
Seasoning, recipe follows

Remove stems from portobello mushrooms.

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.

1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes
Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.

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