Recipe for Portobello Mushroom and Pepper Salad

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1 clv	garlic, cut in half
1 x	6-ounce (180 g) Portobello mushroom, cleaned, sliced thin
1 x	8-ounce (240 g) red bell pepper, stemmed and seeded, then cut into julienne strips
1 x	8-ounce (240 g) yellow bell pepper, stemmed and seeded, then cut into julienne strips
	dressing:
1 tsp	(5ml) Dijon mustard
1 tbl	(15ml) balsamic vinegar
1 tbl	(15ml) olive oil
1 tbl	(15 ml) water
	freshly ground pepper, to taste

Instructions:

Instructions: Rub the garlic into the sides of a small salad bowl. Place the mushroom slices and bell peppers into the bowl.

Prepare the dressing by whisking together the mustard, vinegar, oil, water and pepper. Pour over the vegetables.

Divide the lettuce between 4 plates and then top with the mushroom and pepper mixture, or toss the lettuce with the vegetables, and serve.

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