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Portobello And Arugula Salad Recipe

Portobello And Arugula Salad Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

1 bag of prewashed baby arugula
4 portobello mushrooms, sliced into cubes
2 shallots, peeled and sliced
olive oil
quality aged balsamic vinegar (yes, the more expensive 1 is worth it!)
log of fresh goat cheese, room temperature
toasted walnuts, finely crushed (i put them in a ziplock bag and smash with a marble rolling pin)

Directions:

Pour bag of argula into a large bowl.
Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Lightly press and roll the cheese balls in crushed walnuts to coat completely. Set aside.
Saute shallots in olive oil until softened. Add mushrooms and saute until cooked thru. Add a little more olive oil and balsamic vinegar to taste and warm for a minute.
Add warm mushroom mixture to bowl of arugula and toss. Divide salad amoung plates and place 3 goat cheese on each plate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	39.6 Kcal (166 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	6.6mg	0%
Potassium	183.7mg	4%
Total Carbs	9.35g	3%
Sugars	4.4g	18%
Dietary Fiber	1.65g	7%
Protein	1.65g	3%
Vitamin C	4.4mg	7%
Iron	0.6mg	3%
Calcium	20.4mg	2%

Amount Per 100 g
Calories	72 Kcal (301 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	12mg	0%
Potassium	334mg	4%
Total Carbs	17g	3%
Sugars	8g	18%
Dietary Fiber	3g	7%
Protein	3g	3%
Vitamin C	8mg	7%
Iron	1mg	3%
Calcium	37mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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