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October 28, 2009

Vegetarian Caesar Salad

vegetarian caesar saladIngredients:

  • 2 large fresh portobello mushrooms (about 4 ounces each)
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1/2 cup fat-free mayonnaise dressing or salad dressing
  • 8 cups torn romaine lettuce
  • 1/2 cup fat-free croutons
  • 1 to 2 tablespoons shaved Parmesan cheese


Wipe mushrooms clean with a damp cloth. Remove stems and gills from mushrooms. Brush mushrooms lightly with olive oil. For a charcoal grill, grill mushrooms on the rack of an uncovered grill directly over medium coals for 5 minutes. Turn and grill 5 to 7 minutes more or until tender.

Meanwhile, in a small bowl, combine lemon juice, red wine vinegar, Dijon-style mustard, Worcestershire sauce, garlic, and pepper. Whisk in mayonnaise.

Slice grilled mushrooms. Toss lettuce with dressing in a very large bowl. Divide among serving plates. Top each with sliced mushrooms, croutons, and cheese.

Via

Vegetarian Food, Vegetarian Recipes

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