Three Greens, Beets and Portobellos
- 1 of 3 In a large bowl, whisk 3 tbsp each oil and vinegar, the honey, mustard, 1/4 tsp salt and 1/8 tsp black pepper. Set aside.
- 2 of 3 In a large skillet, heat 1 tbsp each oil and butter. Carefully stir in sliced mushrooms. Cook, stirring every few minutes, until mushrooms soften and begin to brown, 10 minutes. Season with 1/4 tsp salt and 1/8 tsp pepper.
- 3 of 3 Toss mushrooms, remaining 4 ingredients and 1/4 tsp salt in bowl with dressing.
Servings Per Recipe: 8
Per Serving: 220 kcal cal., 17 g Fat, total, 16 g carb., 4 g fiber, 6 g pro., 320 mg sodium