Portobello and Asparagus Salad

A great Sunday afternoon salad! Relax with a nice glass of your favorite white wine and enjoy!

Ingredients (For 4)

• 4 large Portobello mushroom caps
• 1 bunch fresh asparagus, tough ends removed
• 1/2 cup sun-dried tomatoes (not packed in oil), snipped into strips 
• 4 garlic cloves, roasted
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice

Seasoning Mix (Combine the following)

• 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried parsley flakes

Directions

Brush mushrooms, asparagus and tomatoes with olive oil. Grill the mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Meanwhile, Roast garlic cloves on grill for 4-5 minutes. Cut mushrooms into bite-size pieces and place in a medium bowl. Mince the roasted garlic and add to bowl with mushrooms.

Grill asparagus over medium heat for 4-5 minutes, turning occasionally. Add to mushrooms to bowl. Add tomatoes to mushrooms, garlic and asparagus. Drizzle with lemon juice and olive oil and sprinkle with seasoning mix, tossing gently to coat.

Serve on a bed of lettuce.