Portobello and Arugula Salad

Ingredients

• 2 large portobello mushrooms
• Nonstick pan spray
• 2 ounces arugula
• 2 large roasted red peppers
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    40 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 2 grams protein; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Turn on broiler or toaster oven.
2. Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
3. Wash, dry and trim tough stems from arugula.
4. Rinse and julienne the peppers.
5. Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.

20 minutes