Portobello and Asparagus Salad
You can never have too many side dish recipes, so give Portobello and Asparagus Salad a try. This recipe serves 6. One portion of this dish contains around 8g of protein, 8g of fat, and a total of 231 calories. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes about 22 minutes. A mixture of asparagus, grape tomatoes, parsley flakes, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Remove stems from portobello mushrooms.
Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally.
Cut mushrooms into thin strips; place in a medium bowl.
Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally.
Cut asparagus into 2 inch lengths; add to mushrooms in bowl.
Grill tomatoes, cut side down, over medium heat for 3 minutes.
Add to mushrooms and asparagus and toss in the pasta.
Drizzle with lemon juice and olive oil.
Sprinkle with seasoning, tossing gently to coat.
Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.