Roasted Portobello, Feta, and Fruit Salad with Honey-Mango Balsamic Vinaigrette
| June 18, 2024
Recipe by Fitwithfay
A delightful light salad with roasted portobello mushrooms, creamy feta cheese, crunch from the nuts, and sweet fresh mango and strawberries.
SERVES 6
- 6–8 cups romaine lettuce, spinach, or kale
- 1/2 avocado, sliced
- 1 mango, cubed
- handful of strawberries, sliced (washed and checked)
- 1 portobello mushroom, broiled in a few drops of Bartenura Balsamic Vinegar for 3–4 minutes, or 5–6 baby bella mushrooms
- ¼–⅓ cup coarsely chopped pistachios
- 1/2 cup crumbled light feta cheese
Honey-Mango
Balsamic Vinaigrette
- 1 Tbsp Gefen Olive Oil
- 1 Tbsp lemon juice
- 1 tsp Bartenura Balsamic Vinegar
- 2–3 tsp Gefen Honey
- 1 tsp mango sauce (I used Oxygen brand)
- Tuscanini Sea Salt
- black pepper
(Originally featured in Family Table, Issue 898)
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