Grilled Portabella Salad
- 4 portabella mushrooms,
- 6 oz. baby lettuce mix, such as oakleaf and romaine, 1 cup teardrop tomatoes ( you can substitute cherry tomatoes if you can't find teardrop),
- 1/2 cup cantaloupe, diced,
- 1/2 cup english cucumber, thinly sliced,
- 1/3 cup good quality feta cheese, preferably sheep's milk, crumbled,
- 1/4 red onion, sliced thinly,
- 1/4 cup pepitas, toasted,
- 1/3 cup nonfat plain yogurt, preferably organic,
- 1/4 cup honey, plus 2 tbsp,
- 1/4 cup champagne vinegar, or sherry vinegar, plus 2 tbsp,
- 1/2 tsp salt,
- dash of ground pepper,
- Wipe mushrooms with a slightly damp cloth to remove debris, and remove stem. Whisk 2 tbsp of honey and 2 tbsp of vinegar together. Brush mushrooms on bothh sides with honey-vinegar mixture and set aside while you prepare salad. Whisk remaining honey and vinegar with yogurt and salt and pepper in a small bowl. in a large bowl, toss lettuce with honey-yogurt vinaigrette. Toss with tomatoes, cantaloupes, cucumber, cheese, onions and pepitas. Heat grill to medium and brush with oil or cooking spray. Grill mushrooms indirectly until softened, and lighlty browned, about 5-6 minutes, turning once. Divide salad evenly among eight plates. Slice mushrooms and place half of one mushroom on each plate.
portabella mushrooms, baby lettuce mix, cantaloupe, english cucumber, feta cheese, red onion, pepitas, nonfat plain yogurt, honey, champagne vinegar, salt, ground pepper
Taken from www.epicurious.com/recipes/member/views/grilled-portabella-salad-1224069 (may not work)