Best Grilled Portobello Spinach Salad Recipes

GRILLED PORTOBELLO SPINACH SALAD

Grilled Portobello Spinach Salad image

Grilled portobellos add a healthy heartiness to this meatless main-dish salad. -Thomas McCleary • Kansas City, Kansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 cup orange juice
1/4 cup olive oil
4 teaspoons grated orange zest
1 teaspoon fennel seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound sliced baby portobello mushrooms
1 package (6 ounces) fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
1/2 medium red onion, thinly sliced
1/4 cup slivered almonds

Steps:

In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the mushrooms; seal bag and turn to coat. Refrigerate for 15 minutes. Cover and refrigerate remaining marinade., Drain mushrooms and discard marinade. Transfer mushrooms to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Cool slightly., Meanwhile, in a large bowl, combine the spinach, oranges, onion, almonds and grilled mushrooms. Drizzle with reserved marinade; toss to coat. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD

Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Provided by Catelli®

Categories Trusted Brands: Recipes and Tips Catelli®

Time 1h5m

Yield 6

Number Of Ingredients 18

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Penne
1 cup chopped asparagus
3 portobello mushroom caps, gills removed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups baby spinach
½ cup thinly sliced red onion
½ cup sliced sun-dried tomatoes, drained (packed in oil)
½ cup crumbled goat cheese
2 tablespoons chopped fresh basil
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g