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 |
| dressing: |
| 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 |
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