Grilled Portobello Mushroom Salad with Greens Honey Vinaigrette and Roquefort

25 minutes Prep: 10 minutes Cook: 7 minutes

391 calories per serving view nutrition facts

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1/3	cup	honey
1/4	cup	balsamic vinegar
3	tablespoons	soy sauce, sodium reduced
2	cloves	garlic	coarsely chopped
1/3	cup	olive oil
4	each	mushrooms, portabella	cleaned with stems removed, about 4 inches
1/4	cup	bacon	chopped, or one ounce cooked bacon bits
8	each	mixed greens	baby
1/2	cup	blue cheese	crumbled
1	x	chives	snipped, for garnish

Honey vinaigrette:
2	tablespoons	honey
1/2	teaspoon	white wine vinegar
1	tablespoon	shallot	finely chopped
1/4	teaspoon	salt
1/8	teaspoon	black pepper
3	tablespoons	olive oil

Make marinade:

In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside.

Brush mushrooms on both sides with 1 1/2 tablespoons oil.

Place on indoor grill or in preheated nonstick skillet over medium-high heat.

Cook about five minutes, turning occasionally, just until tender.

Transfer to non-reactive container, gill sides up.

Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned.

Remove to paper towels to drain; set aside.

Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once.

In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette.

Divide greens equally among four individual serving plates.

Halve mushrooms.

Prop one half on the other on each salad.

Divide cheese and cooked bacon bits among the salads.

Sprinkle with chives.

Honey Vinaigrette:

Whisk together honey and next four ingredients; whisk in oil.

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Serving Size 104g

Amount per Serving

Calories 391 64% of calories from fat