Warm Arugula Portabella Salad
- 2 Portabella mushrooms
- 1 Tbsp EVOO
- 2 cups arugula
- ½ cup canned chickpeas, rinsed and drained
- ½ cup cucumber, sliced and quartered, skin on
- ¼ cup slivered almonds
- 2 Tbsp goat cheese
- ¼ cup low-fat Balsamic Vinaigrette (can use bottled or see recipe for homemade below)
Preheat barbecue to medium heat or oven to 425 degrees. Rub Portabellas with olive oil, and place on grill or in oven on cookie sheet. Cook for approximately 5-7 minutes and then remove from grill/oven and let cool.
In the meantime, in a bowl, toss arugula, chickpeas, cucumber, and slivered almonds. Add goat cheese on top, dress and serve.
*** Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 1 tsp Dijon mustard
- 1 Tbsp maple syrup
- 2 Tbsp water, room temperature
- 3 Tbsp EVOO
Combine all ingredients in a tightly covered container and shake well to mix.
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.