Are you ready to say buh-bye to processed foods? If the thought is frightening, try getting rid of the stuff just for dinner tonight, with our delectable asparagus and Portobello salad. If it leaves you feeling inspired, you can download our 7-day and 28-day cleanses complete with a meal plan and scrumptious recipes! Download the cleanses.
ROASTED ASPARAGUS AND PORTOBELLO SALAD
3/4 cup balsamic vinegar
2 cups Portobello plus shiitake mushrooms, sliced thinly
1 bunch asparagus
½ T olive oil plus 2 T for mushrooms plus drizzle for salad
3 cups mixed salad greens
1 T fresh basil
½ t salt
1 t pepper
Zest of one lemon
Put mushrooms and balsamic vinegar in a bowl, marinate for 1 hour. Pre-heat oven to 400 degrees. Cut the bottom ¼ of each asparagus and discard. Put remaining spears on a baking sheet and cover with 1 T olive oil, salt and pepper. Roast for 12-15 minutes or until browned and tender. Add olive oil to saucepan and add mushrooms. Cook until tender. Arrange asparagus and mushrooms on top of salad greens and basil, drizzle with olive oil, salt, pepper and finish with lemon zest.