Tuesday, March 4, 2008

Grilled Portobello Mushroom and Asparagus Salad

This salad has the best of both worlds. There's a level of fresh salad taste along with warming grilled flavors. The caramelized red onions and grumbled goat cheese bring it all together. You'll be the talk of the town with this one. Try it and let me know what you think.

Grilled Portobello and Asparagus Salad
  • 1 bunch grilled asparagus chopped into 2 inch pieces
  • 3 grilled portobello mushrooms sliced thin
  • 1 lg caramelized red onion
  • 1 cup crumbled goat cheese
  • 1 4oz bag organic spring mix
  • 1/2 cup your favorite balsamic dressing

Toss all the asparagus, portobello, onion, spring mix, and balsamic dressing together in a large bowl. Top with goat cheese. Can be served with your favorite crusty bread or grilled pita bread. I've made this salad with the veggies still warm and cold and both ways worked out fantastic. This is definitely one of my favorite salads. You can substitute feta or fresh mozzarella for the goat cheese. Let me know how it worked out for you.


Anonymous said...

the FUNNY FARM a-hee a-ho, the FUNNY FArms the way to go. and the food is bangin'. from aj

Anonymous said...

This salad looks great! Chef Erik is very talented! Jen

Anonymous said...

Erik, thanks for the great salad receipe! Can't wait to try it!! J.C.

Lisa said...

Mushrooms are also a frequent feature of my dinner table. Love this!