Portabella Bacon Lettuce Tomato Salad
A meal in itself! Mushrooms baked with basil and goat cheese are served with crispy bacon and fresh mixed greens.
- 4 slices bacon, halved
- 4 large fresh portabella mushrooms, stems removed
- 1 Tbs olive oil
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 Tbs crumbled goat cheese
- 1 large tomato, sliced into 4 thick slices
- 2 cups mixed greens (romaine, arugula, baby spinach)
- 1/4 cup red onion, slivered
- 2 Tbs balsamic vinaigrette
- chopped fresh basil (optional, garnish)
- Place bacon in single layer on one end of large rimmed baking sheet. Bake at 425 F for 3 minutes. Meanwhile brush both sides of mushrooms with oil. Remove baking sheet and place mushrooms stem side down on other end of baking sheet. Bake for 4 minutes. Then remove baking sheet again and turn mushrooms over stem side up. Sprinkle evenly with basil, salt and pepper. Top each mushroom with 1 tbsp of goat cheese and a slice of tomato. Return to all to oven for 4-5 minutes longer or until mushrooms are soft and bacon is cooked. Meanwhile, toss greens and red onion with vinaigrette.
- Drain bacon on paper towels. Place mushrooms on individual salad plates. Top each with 2 slices of bacon. Spoon salad mixture on top. Sprinkle with fresh basil, if desired and serve while warm.
Calories from Fat 88 (59%)
(15%)Total Fat 10g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 10g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.