Portobello Salad with Fennel, Orange & Scallions – Recipe Of The Week
By Jamin Mendelsohn
I adore this salad whether I’m on a Reboot or not! The portobello mushrooms and the olives give this salad a heartiness and a savory taste while the fennel, orange segments and scallions add dimensions of flavor and an extra kick!
Ingredients
- 3-4 handfuls Mesclun Greens (or other salad greens)
- 1 Portobello Mushroom cap
- 2 tbsp pitted Kalamata Olives
- 3 Scallions
- 1 Navel Orange
- 1/2 Fennel Bulb
- Fresh Lemon Juice
- Olive Oil
Directions
- Thinly slice Portobello and either roast at 375 for 8-10 minutes or grill for 4-5 minutes
- While mushroom is cooking, chop olives and slice scallions into long strips.
- Cut fennel into very thin slices using Mandoline (or Chef’s Knife)
- Peel orange and segment.
- Mix together salad greens with olives, scallions, fennel, orange and mushroom
- Drizzle with a little olive oil and a few squeezes of fresh lemon juice.
Servings: 1
Substitutions
- Portobello Mushroom – Any other mushroom
- Scallions – red onion, shallot
- Orange – grapefruit
- Fennel – celery
Calories: 210
Fat: 6 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 270 mg
Carbohydrates: 38 g
Fiber: 12 g
Sugars: 18 g
Protein: 10 g