You won’t miss the meat when you throw some grilled portobellos into this satisfying salad. It makes a great entree, too!
—THOMAS MC CLEARY KANSAS CITY, KS
PREP: 15 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1 cup orange juice
1/4 cup olive oil
4 teaspoons grated orange peel
1 teaspoon fennel seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound sliced baby portobello mushrooms
1 package (6 ounces) fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
1/2 medium red onion, thinly sliced
1/4 cup slivered almonds
1. In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the mushrooms; seal bag and turn to coat. Refrigerate for 15 minutes. Cover and refrigerate remaining marinade.
2. Drain mushrooms and discard marinade. Transfer mushrooms to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Cool slightly.
3. Meanwhile, in a large bowl, combine the spinach, oranges, onion, almonds and grilled mushrooms. Drizzle with reserved marinade; toss to coat. Serve immediately.
NOTE If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
PER SERVING 1 cup equals 129 cal., 8 g fat (1 g sat. fat), 0 chol., 90 mg sodium, 12 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 1 1/2 fat, 1 vegetable, 1/2 starch.