Portobello Pizza and Mesclun Salad with Parmesan Vinaigrette

Hope you are enjoying a beautiful Labor Day weekend!

I made a yummy dinner tonight, as you can see from the above photo taken with my super awesome iPhone. I thought I'd share the recipe with you.



Mesclun with Parmesan Vinaigrette {recipe from EatingWell.com}

8 cups of mesclun salad mix (approx 2 bags)
1/3 cup freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1/2 teaspoon finely chopped garlic
1/2 teaspoon Dijon mustard
Salt & freshly ground pepper, to taste

Whisk together Parmesan, oil, vinegar, garlic and mustard. Season with salt and freshly ground pepper. Toss with salad greens.

*I made the dressing and used it to dress an individual portion of greens.



Portobello Pizza

1 large portobello mushroom, cleaned and stem removed
2 tbls pizza sauce
5 turkey pepperoni slices
2 Tbls part skim Italian 4 cheese blend shredded cheese (or mozzarella)
pinch of oregano, optional
pinch of hot pepper flakes, optional


Preheat the toaster over (or oven) to 350 degrees.

Line a small tray with foil; spray with cooking spray.

Place trimmed portobello mushroom on pan and cook in oven for 10 minutes.

Pull mushroom out of the oven. Spread pizza sauce on top of mushroom and top with pepperonis, cheese, and oregano and pepper flakes if using.

Bake for another 10 minutes until cheese is brown.