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Source: Nestle® Very Best Meals

Grilled Portabello Mushroom with Low Fat Vinaigrette and Fresh Greens
Homemade dressing is best, but your favorite prepared vinegar and herb dressing will speed preparation.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 3-5 minutes
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4 whole portobello mushrooms cleaned and trimmed
1 cup vegetables, cucumber, red and yellow peppers
1 1/2 ounces low fat herb vinaigrette (see recipe below)
8 cups chopped romaine lettuce
4 basil leaves, chopped at the last minute
1 cup chicken broth low sodium, slightly thickened with corn starch
1/2 cup olive oil
4 teaspoons shallots, minced
1 teaspoon garlic, minced
4 tablespoons fresh tarragon, chopped
3 tablespoons Dijon mustard
1/4 cup rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar

*Portabello Mushrooms: brush with Low Fat Herb Vinaigrette (see recipe below)

PLACE mushroom-cap side down on preheated grill

COOK for 3-5 minutes, turning caps a quarter of a turn after 2 minutes.

BRUSH mushrooms with additional vinaigrette.

TURN caps over and continue to grill for an additional 2 minutes. Remove from grill.

COMBINE lettuce, vegetables and basil in large bowl.

ADD vinaigrette; toss.

PORTION salad greens onto plates.

SLICE mushrooms crosswise in ¼ to ½ inch slices and place on top of portioned plates and serve.

Low Fat Herb Vinaigrette

COMBINE all ingredients in a blender.

PUREE until blended. KEEP refrigerated.

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