Italian Salad with Roasted Garlic Dressing

Serves 4
Time 20 min

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.

Special Diets:

VegetarianVegetarian

Ingredients

    3 tablespoonsextra-virgin olive oil, divided
    2portobello mushroom caps, thinly sliced
    1 clovegarlic, finely chopped
    1/4 cupred wine
    1red bell pepper, thinly sliced
    1/2 teaspoonfine sea salt
    Ground black pepper, to taste
    8 cupsmixed salad greens
    1/3 poundsliced fresh mozzarella
    1 tablespoonchopped pitted Kalamata olives
    1/4 cupItalian dressing or balsamic vinaigrette

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Method

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

Serving Size

Calories

340

Total Fat

28g

Saturated Fat

8g

Cholesterol

35mg

Sodium

510mg

Total Carbohydrate

11g

Dietary Fiber

4g

Total Sugars

5g

Protein

8g

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.