Grilled Mushroom Asparagus Salad Recipe
Servings: 6
Ingredients
- 1/4 c. balsamic vinegar
- 3 Tbsp. Rosemary Oil (see recipe)
- 1 x garlic clove pressed
- 1 tsp minced fresh rosemary
- 1/2 tsp salt
- 1 c. goat cheese - (abt 8 ounce)
- 12 x French baguette slices toasted
- 1/8 tsp black pepper Grilled Portobello Mushrooms and Asparagus (see recipe)
- 6 c. gourmet salad greens Fresh rosemary sprigs for garnish
Directions
- Whisk together balsamic vinegar, Rosemary Oil, garlic, rosemary, and salt, and set dressing aside.
- Spread goat cheese on 1 side of each French baguette slice and sprinkle each portion with 1/8 tsp. black pepper.
- Prepare Grilled Portobello Mushrooms and Asparagus, slicing mushrooms rather than cutting into strips.
- Arrange salad greens, mushrooms, and asparagus on a large serving platter, and drizzle with dressing. Serve with goat cheese toast; garnish with fresh rosemary sprigs, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 73 | 63% |
| Total Fat 8.34g | 10% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 341mg | 14% |
| Potassium 25mg | 1% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.94g | 1% |
| Protein 7.37g | 12% |
