Summer Green Beans and Portabello Mushroom Salad with Orange Balsamic Dressing
As summer takes hold and the warm evenings start to outnumber the cool ones, it’s nice to sit on the patio and enjoy a leisurely meal with friends and family. Dinners become less fussy at our house and tend towards lightly grilled meats or seafood and lots of different salads. This Summer Salad with Green Beans and Portabello Mushrooms with an Orange Balsamic Dressing is one to try if are looking for something a little different.
There are many different ways to make a salad
What I love about salads is that there are so many different ways to make them. It all just depends on what type of ingredients you want to use. Salads can also be salty or sweet depending on whether you want to incorporate more fruit or more vegetables. In addition to this salad, you might want to try my recipes for tabbouleh and beet and citrus salad. They make a perfect light summer meal or side dish.
Green Beans and Portobello Mushroom Salad
This salad recipe has a unique yet simple combination of ingredients. It combines green beans, portobello mushrooms, oranges, and marcona almonds. If you are looking to add some plant-based protein to your salads then nuts and seeds are a good option. In this recipe, I use marcona almonds which have 6 grams of protein per ounce. They are grown almost exclusively in Spain and tend to have a softer more buttery flavor than regular almonds. The mushrooms serve to soak up the tangy citrus flavors of the orange while the green beans and marcona almonds add the crunchy texture I love in salad to create a salty, sweet and delicious dish. Although you might think this is a unusual pairing of ingredients for a salad, it is a great way to add variety into your diet.
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|Prep Time||10 minutes|
|Cook Time||10 minutes|
|Passive Time||5 minutes|
- Wash green beans and cook them in boiling water for approximately 5 minutes until soft.
- Place the green beans in an ice bath to stop the cooking process and cool them (it will help them retain a bright green color). Set aside.
- Lightly wash and slice portobello mushrooms into 1/4" strips.
- Spray frying pan with canola oil and saute mushrooms briefly until soft.
- Combine the orange infused olive oil, balsamic vinegar, salt and pepper to create the dressing.
- Toss green beans, mushrooms and marcona almonds gently with dressing.
- Top with orange pieces. Serve at once.
Nutrition Information per serving: 162 calories; 10 grams fat; 1 grams saturated fat; 0 grams transfat; 0 mg cholesterol; 199 mg sodium; 16 grams carbohydrate; 6 grams dietary fiber; 5 grams protein (values are approximate).