Roasted Mushroom & Romaine Salad Recipe {Vegan}
This easy salad recipe stars tender roasted mushrooms and romaine lettuce, tossed with a light balsamic vinaigrette. 98 calories and 4 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 98.2kcal
Ingredients
The Salad:
- 12 ounces crimini or Baby Bella mushrooms, quartered
- 1 tablespoon + 2 teaspoons olive oil
- 2 garlic cloves minced
- ½ teaspoon crushed dried rosemary
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 ½ cups shredded romaine lettuce
- ¼ cup pecans chopped and toasted
The Dressing:
- 1 ½ tablespoons balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon agave nectar or honey
- ¼ teaspoon crushed dried rosemary
- pinch of salt and pepper
- 1 tablespoon extra-virgin olive oil
Instructions
The Salad:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the mushrooms with the olive oil until coated. Add the garlic, rosemary, salt and pepper and toss coat.
- Spread the mushrooms evenly on the prepared baking sheet. Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.
- Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 4 plates. Serve as an appetizer or side dish.
The Dressing:
- In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.
Notes
Weight Watchers Points: 5 (Freestyle SmartPoints)
Nutrition
Serving: 1Salad | Calories: 98.2kcal | Carbohydrates: 6.1g | Protein: 4.4g | Fat: 12.4g | Saturated Fat: 1.4g | Sodium: 135.8mg | Fiber: 2.8g | Sugar: 3g