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–+ servings

Warm Arugula Portabella Salad

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Course Dinner
Cuisine Gluten-Free, Salad, Vegetarian
Servings 4 people
Calories 195 kcal

Ingredients
  

  • 2 cups arugula
  • 1/2 cup chick peas
  • 1 cup beets sliced
  • 2 tbsp goat cheese can substitute with shaved Parmesan
  • 1/2 cup cucumber sliced and quartered
  • 2 Portabello Mushrooms
  • 1 tbsp Extra virgin olive oil
  • 1/4 Low-Fat Balsamic Vinaigrette can use bottled or see recipe for homemade

Instructions
 

  • Preheat barbecue to medium heat.
  • Rub Portabellas with olive oil, and place on grill on medium heat.
  • Cook for approximately 5-7 minutes with grill closed, and then remove from grill and let cool.
  • In the meantime, in a bowl, toss all remaining ingredients except for dressing.
  • Slice cooled Portabellas into thin slice, and place on top of prepared salad. Add dressing and serve.

Notes

[nutrition-label]

Nutrition

Calories: 195kcalCarbohydrates: 22gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 308mgPotassium: 243mgFiber: 8gSugar: 11gVitamin A: 1100IUVitamin C: 7.4mgCalcium: 60mgIron: 0.9mg
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