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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Wednesday, January 26, 2011

Vegetarian Meal

No I have not turned into a Veggie, but I have been eating A LOT less meat since Logan has been gone.  Not really for any reason, mainly just because its cheaper.  Anyway this was an amazing salad, I would say one of the best I've ever made.  It was definitely filling with the mushrooms and all the fresh greens.  Also, I used a low fat substitute for the blue cheese, which actually tasted way better than I thought.  Its a laughing cow wedge, which is blue cheese flavored...I was going to buy it anyway so I figured why spend more money on regular blue cheese.  So as you can is a huge motivator for me.

Roasted Portabello Salad with Blue Cheese
3 T red wine vinegar
1 T dijon mustard
2/3 cup olive oil (I only used 1/3 cup...I didn't think it needed any more)
4 large portabello mushrooms, stems removed caps cleaned
3 heads endive, sliced crosswise, 1/2 in thick
8 oz mesclun or mixed salad greens
1 small red onion, halved and thinly sliced
4 oz blue cheese, crumbled

Preheat oven to 450.  In a small bowl, whisk together vinegar, mustard, 1/4 tsp salt, and 1/4 tsp pepper.  Slowly add olive oil, whisking to emulsify.  Reserve 1/2 cup dressing to toss with the greens.
Place mushrooms on a baking sheet.  Coat both sides with some of the remaining dressing.  Roast mushrooms, stem sides up, brushing with more dressing every 5 min, until they are tender, about 15 min total.
Toss endive, mesclun, onion and blue cheese with reserved dressing.  Slice mushrooms 1/2 in thick and arrange pieces over each serving. 
Serves 4 as a starter.  
I think this could easily be a meal for 4 people if you just had more greens.
I used one mushroom for myself, it was quite filling.

Paige Rating: ****

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