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)