Recipe courtesy of Paula Deen
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Portobello and Asparagus Salad
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
6 servings
Level:
Easy
Healthy
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
6 servings
Level:
Easy
Healthy

Ingredients

Seasoning:

Directions

Remove stems from portobello mushrooms.

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.

Seasoning:

Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.

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