Italian Salad with Roasted Garlic Dressing

Italian Salad with Roasted Garlic Dressing

Serves 4

To transform this side dish into a complete meal, toss in cooked whole wheat penne or rigatoni and top with shredded roasted chicken or cubed baked tofu.

  • 3 tablespoons extra-virgin olive oil
  • 2 medium portobello mushroom caps, thinly sliced
  • 1 clove garlic, finely chopped
  • 1/4 cup red wine
  • 1 red bell pepper, cored, seeded, and thinly sliced
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 8 cups mixed salad greens
  • 1/3 pound sliced fresh mozzarella
  • 1 tablespoon chopped pitted Kalamata olives
  • 1/4 cup Italian dressing or balsamic vinaigrette
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In a large skillet heat 2 tablespoons of the oil over medium heat. Add mushrooms and cook until browned and softened, 8 to 10 minutes. Add garlic and cook 1 minute more. Transfer mushrooms to a large plate and deglaze the pan with wine. Bring to a simmer and cook until most of the liquid has evaporated.

Heat remaining 1 tablespoon oil in skillet. Add peppers and cook over medium low heat until softened. Return mushrooms to skillet with peppers and add salt and pepper. Set aside. Arrange greens on individual salad plates and top with mushrooms, peppers, and fresh mozzarella. Garnish with olives and serve with dressing on the side.

Nutritional Info: 
Per Serving:340 calories (260 from fat), 28g total fat, 8g saturated fat, 35mg cholesterol, 510mg sodium, 11g carbohydrate (4g dietary fiber, 5g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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