Portabella and Basil Salad – Salad a Day Contest Winner
Salad a Day Contest Winner -- Recipe: Portabella and Basil Salad
Prep Time
1 hr 15 mins
Servings: 2 Servings
Ingredients
- 2 each fresh portabella mushrooms
- 1/4 cup Parmigiano-Reggiano cheese
- 1/2 cup fresh basil
- 2 peaches
- 1 red bell pepper
- 1 yellow bell pepper
- 1 1/2 cup arugula
- 1/4 cup Balsamic Vinaigrette Dressing
Directions
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Cover mushrooms in drizzle of balsamic dressing and set aside.
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Place bell peppers on cooking tray and place in a 350 degree oven for about 30-45 minutes, or until peppers release some juice and are tender.
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Slice peaches into 1/4 inch wide pieces and reserve.
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When peppers are done, remove and place in a brown bag for 5-10 minutes. Take out and peel off skin with back of a spoon. Seed the peppers and cut into julienned pieces about 1/4 inch wide.
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Heat on medium sauté pan under medium-low heat and drizzle with oil.
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Place mushrooms in pan and season with salt and pepper. Cook mushrooms until tender, about 5-8 minutes. Remove and slice into 1/4 inch wide julienne.
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Cut basil into 1/2 inch bit size pieces.
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Toss arugula, basil, peaches and with balsamic dressing. Distribute between two salad plates.
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Top with julienned bell peppers and portabellas. Top with additional basil and grated cheese and serve immediately.
