Arugula Fresh Green Salad with Creamy Buttermilk Dressing Recipe
1/2 red pepper, cubed
1/2 English cucumber, de-seeded and sliced
1 1/2 cups arugula, rinsed and drained
1 1/2 cups fresh spring greens, rinsed and drained
1 organic apple, sliced

2 portobello mushroom caps
seasoning mix (I used Trader Joe’s Pasta seasoning, but anything is good)
splash olive oil (1 tbsp)
splash white balsamic vinegar (1 tbsp)
salt and pepper

pine nuts or other toasted nuts, optional

1/3 cup lowfat buttermilk
1/4 cup lowfat canola mayonnaise
2 tbsp. fresh chopped chives
1 tsp. lime juice
1/2 tsp. freshly cracked pepper
1/4 tsp. salt
1/2 tsp. sugar

Combine veggies in a medium-large bowl.

Combine seasoning mix, olive oil, vinegar, salt and pepper in a tiny container. Whisk and baste portobello mushroom with vinaigrette. Grill on propane grill or grilling device. Slice and reserve.

Whisk together dressing ingredients in a small bowl.

Layer portobello mushroom strips on salad and veggies. Drizzle individual servings with dressing and enjoy!