Ingredients
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cooking spray
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2 large portabella mushrooms, stemmed, wiped clean and cut into bite-size pieces
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1 small red onion, sliced
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6 asparagus spears, cut into 1-inch sections
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1 tablespoon merlot or 1 tablespoon fresh lemon juice
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2 tablespoons blue cheese, crumbled
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2 tablespoons balsamic vinegar
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1 tablespoon water
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fresh ground black pepper, to taste
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6 cups red bibb lettuce, torn into bite sized pieces
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1/2 cup crouton (I used herb and garlic)
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1 garlic clove, minced
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1 (4 ounce) jar roasted red peppers, 2 whole peppers-sliced (I used a jar of Trader Joe's)
Instructions
- Spray a large non-stick skillet with oil.
- Heat over medium heat.
- Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes.
- Add wine or lemon juice and cook until evaporates completely, about 1 minute.
- In a small bowl whisk together the blue cheese, vinegar, water and black pepper to taste (I use a lot).
- Add 3 cups lettuce to 2 large plates.
- Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing and 1/4 cup of croutons.
- Serve Immediately.