Grilled Mushroom Cobb Salad

Grilled Mushroom Cobb Salad. Meaty portabella mushrooms top this vegetarian Cobb salad, perfect for lunch or as a hearty side salad.

Prep: 5 min | Cook: 10 min | Yield: 4 servings

Ingredients

• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 red bell pepper, cut into 2 inch pieces
• 4 portabella mushrooms, sliced
• 4 cups chopped romaine lettuce
• 1/4 cup prepared vinaigrette salad dressing, or more to taste
• 6 hard boiled eggs, coarsely chopped
• 4 ounces crumbled blue cheese

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Instructions

1. Whisk together oil, salt and pepper and brush mushroom strips and red peppers with mixture.
2. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.
3. Toss lettuce with vinaigrette and arrange on a shallow serving platter.
4. Arrange mushrooms, roasted peppers, eggs and blue cheese in four "stripes" across the bed of lettuce.
5. Serve chilled.

Nutrition

Per serving: Calories: 370 calories Sugar: 6 grams Sodium: 650 milligrams Fat: 26 grams Saturated Fat: 9 grams Carbohydrates: 12 grams Fiber: 3 grams Protein: 19 grams Cholesterol: 340 milligrams

Attribution

Recipe and photo used with permission from: The Mushroom Council