Portobella Salad

This salad is served as a side dish, but you can also eat it with a side of crusty whole wheat bread for a light lunch.

Ingredients:

• 2 portabella mushrooms
• 2 tablespoons olive oil
• 1 small bunch arugula
• 2 tablespoons sliced pitted black olives
• 1 tablespoon balsamic vinegar
• Parmesan-Romano cheese blend

Directions:

1. Grill or pan-sear the portabella mushrooms in a little olive oil until tender, turning to brown evenly. Remove and slice thinly. 2. Rinse arugula and pat dry. Arrange on platter. 3. Top with mushroom slices, sprinkle with sliced olives and drizzle with remaining olive oil and balsamic vinegar. 4. Add shaved slices of cheese and serve.

Number of Servings: 2