Portabello Mushroom and Pepper Salad

Portabello Mushroom and Pepper Salad

(makes 4 servings)

1 clove garlic, cut in half
1 6-ounce (180 g) portabello mushroom, cleaned, sliced thin
1 8-ounce (240 g) red bell pepper, stemmed and seeded, then cut into julienne strips
1 8-ounce (240 g) yellow bell pepper, stemmed and seeded, then cut into julienne strips
dressing:
1 teaspoon (5ml) Dijon mustard
1 tablespoon (15ml) balsamic vinegar
1 tablespoon (15ml) olive oil
1 tablespoon (15 ml) water
freshly ground pepper, to taste
4 leaves romaine lettuce, washed and crisped, then torn into bite-size pieces

  1. Rub the garlic into the sides of a small salad bowl. Place the mushroom slices and bell peppers into the bowl.
  2. Prepare the dressing by whisking together the mustard, vinegar, oil, water and pepper. Pour over the vegetables.
  3. Divide the lettuce between 4 plates and then top with the mushroom and pepper mixture, or toss the lettuce with the vegetables, and serve.

Per serving: 78 calories (41% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 11 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 38 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable), 1 fat