Portabella And Blue Cheese Salad

• cooking spray
• 2 large portabella mushrooms, stemmed, wiped clean and cut into bite-size pieces
• 1 small red onion, sliced
• 1 garlic clove, minced
• 6 asparagus spears, cut into 1-inch sections
• 1 tablespoon merlot or 1 tablespoon fresh lemon juice
• 2 tablespoons blue cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon water
• fresh ground black pepper, to taste
• 6 cups red bibb lettuce, torn into bite sized pieces
• 1 (4 ounce) jar roasted red peppers, 2 whole peppers-sliced (I used a jar of Trader Joe's)
• 1/2 cup crouton (I used herb and garlic)

1. Spray a large non-stick skillet with oil.
2. Heat over medium heat.
3. Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes.
4. Add wine or lemon juice and cook until evaporates completely, about 1 minute.
5. In a small bowl whisk together the blue cheese, vinegar, water and black pepper to taste (I use a lot).
6. Add 3 cups lettuce to 2 large plates.
7. Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing and 1/4 cup of croutons.
8. Serve Immediately.

cooking spray, portabella mushrooms, red onion, garlic, sections, merlot, blue cheese, balsamic vinegar, water, fresh ground black pepper, red bibb, red peppers, garlic

Taken from www.food.com/recipe/portabella-and-blue-cheese-salad-202693 (may not work)