Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion

Serve with Effortless Anytime Balsamic Vinaigrette

Still searching for what to cook ?

Name: Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 2 Large Portobello Mushrooms; 1/2 Red Onion; 1 Box Mixed Greens; 2 Ripe Pears; 1 Avocado; 1/3 cup Walnuts toasted

Find the most delicious recipes here

INGREDIENTS

2 Large Portobello Mushrooms
1/2 Red Onion
1 Box Mixed Greens
2 Ripe Pears
1 Avocado
1/3 cup Walnuts ; toasted

INSTRUCTIONS

2. In a large bowl, combine the mushroom caps, onion and half of the balsamic vinaigrette and toss until fully coated. Marinate the mushrooms and onion for 20-30 minutes, tossing every 5-10 minutes.

3. heat a grill pan over medium-high heat. Place the mushroom caps and onion on the pan and grill fro 3-5 minutes per side, until grill marks appear and the vegetables are tender. Reduce the heat if necessary. Remove the pan from the heat and set aside unitl the mushroom caps are cool enough to handle, then slice the mushroom caps into long strips.

4. For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts and grilled mushroom & onion. Drizzle the salad with some of the remaining balsamic vinaigrette.

NOTES

Alert editor

Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion

2 Large Portobello Mushrooms
1/2 Red Onion
1 Box Mixed Greens
2 Ripe Pears
1 Avocado
1/3 cup Walnuts toasted

1. Gently run the outside of the mushrooms with a damp towel to remove any debris.  Remove the stems by twisting the stem until it pops off; discard it.  With a small spoon, scrape out and discard the black gills.
2. In a large bowl, combine the mushroom caps, onion and half of the balsamic vinaigrette and toss until fully coated.  Marinate the mushrooms and onion for 20-30 minutes, tossing every 5-10 minutes.
3.  heat a grill pan over medium-high heat.  Place the mushroom caps and onion on the pan and grill fro 3-5 minutes per side, until grill marks appear and the vegetables are tender.  Reduce the heat if necessary.  Remove the pan from the heat and set aside unitl the mushroom caps are cool enough to handle, then slice the mushroom caps into long strips.
4. For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts and grilled mushroom & onion.  Drizzle the salad with some of the remaining balsamic vinaigrette.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (327g)
Recipe Makes: 2 Servings

Calories: 404
Calories from Fat: 245 (61%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 9.2g
Cholesterol 0mg		0 %
Sodium 10.3mg		0 %
Potassium 848.2mg		22 %
Total Carbohydrate 40.7g		12 %
	Dietary Fiber 14.1g	57 %
	Sugars, other 26.6g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 404

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe