Portabello Mushroom and Pepper Salad
(makes 4 servings)
|1||clove garlic, cut in half|
|1||6-ounce (180 g) portabello mushroom, cleaned, sliced thin|
|1||8-ounce (240 g) red bell pepper, stemmed and seeded, then cut into julienne strips|
|1||8-ounce (240 g) yellow bell pepper, stemmed and seeded, then cut into julienne strips|
|1||teaspoon (5ml) Dijon mustard|
|1||tablespoon (15ml) balsamic vinegar|
|1||tablespoon (15ml) olive oil|
|1||tablespoon (15 ml) water|
|freshly ground pepper, to taste|
|4||leaves romaine lettuce, washed and crisped, then torn into bite-size pieces|
- Rub the garlic into the sides of a small salad bowl. Place the mushroom slices and bell peppers into the bowl.
- Prepare the dressing by whisking together the mustard, vinegar, oil, water and pepper. Pour over the vegetables.
- Divide the lettuce between 4 plates and then top with the mushroom and pepper mixture, or toss the lettuce with the vegetables, and serve.
|Per serving:||78 calories (41% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 11 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 38 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (2 vegetable), 1 fat|