fbpx
| Recipes |

Roasted Portobello, Feta, and Fruit Salad with Honey-Mango Balsamic Vinaigrette


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)

Oops! We could not locate your form.