Recipes
Grilled Portabella, Edamame, and Walnut Salad
6 servings
30 minutes total
Shopping list
Ingredients
- ½ cup balsamic vinaigrette
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 12 oz fresh portabella mushroom caps
- 2 tablespoons plain nonfat Greek yogurt
- 2 tablespoons fresh Italian parsley
- 1 (10 oz) package shelled edamame (about 2 cups)
- ½ cup chopped walnuts (about 2 oz)
Steps
- Combine vinaigrette, garlic, and oregano. Remove gills (brown ribs) from mushrooms; place mushrooms in shallow dish. Pour ¼ cup vinaigrette mixture over mushrooms and stir to coat; let stand 10 minutes (or up to 1 hour) to marinate. Preheat grill (or grill pan) on medium while mushrooms marinate.
- Whisk yogurt into remaining vinaigrette mixture until combined. Place mushrooms on grill; cook 2–3 minutes on each side until tender. Remove mushrooms from grill; cut into small pieces.
- Chop parsley. Place in salad bowl: mushrooms, edamame, walnuts, parsley, and remaining vinaigrette mixture; toss to coat. Serve.
Amount per ⅙ recipe serving: Calories 220, Total Fat 14g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 65mg, Total Carb 12g, Fiber 4g, Sugars 7g, Protein 10g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%