77
      Saturday
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      Sunday
      92 / 74
      Monday
      92 / 75

      Insalata di Portobello, Ricotta e Pomodori al forno

      (FreshPortobello mushrooms, Ricotta cheese and roasted tomatoes salad)

      {}Lemonvinaigrette

      • 1/2 cup olive oil
      • 3 tablespoons freshlemon juice
      • 1 1/2 teaspoonsDijon mustard
      • salt and pepper

      Place Portobellomushrooms on grill and the tomatoes cut in 4 in the oven. Once the mushroomsand the tomatoes are cooked let those cool before you use those.Place lettuce, roasted tomatoes, sliced grilled portobello mushrooms andricotta cheese in a large bowl. Add lemon vinaigrette and toss. place it in aplate and garnish it with fresh parsley.

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