Grilled Mushroom-and-Asparagus Salad

mushroom-asparagus-salad Leigh Beisch


  • Balsamic vinegar
  • Extra-virgin olive oil
  • 2 minced garlic cloves
  • Fresh lemon juice
  • Dijon mustard
  • 1 bunch asparagus, trimmed
  • 8 baby portobello mushrooms, or 4 large
  • 8 cups mesclun salad greens


Preheat the grill to high. Whisk 1/4 cup vinegar, 3 tablespoons oil, garlic, 2 teaspoons each juice and mustard, and a pinch each of salt and pepper. Place asparagus and mushrooms in a zip-top plastic bag with half of dressing; marinate 15 minutes. Grill asparagus 5 minutes. Grill mushrooms, gill sides down, for 4 minutes; turn. Grill 7 more minutes. Slice thickly. Toss greens with vegetables and dressing. Serve warm.

  • Yield: Serves 4 (serving size: about 2 cups)

Nutritional Information

Calories per serving: 173
Fat per serving: 11g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 1g
Protein per serving: 7g
Carbohydrate per serving: 14g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 387mg
Calcium per serving: 100mg

Good to Know

Mushrooms are a great source of potassium, which helps lower blood pressure. They also provide vitamin E, which works as a disease-fighting antioxidant.

This Recipe Is