Portobello and Dandelion Salad

13 30 146
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 2
Portobello and Dandelion Salad
Health Highlights


1/2 cup chopped Dandelion greens
1 cup shredded Red leaf lettuce
2 medium mushroom(s) Portobello mushroom (sliced)
1/2 cup sliced Carrots
1/2 cup Cucumber (sliced)
1/2 cup chopped Red bell pepper
1 tbsp Extra virgin olive oil (+ 1 tsp)
1 tsp Sea salt, fine
1 sprig Thyme, fresh (pick the leaves off)
1 tsp Sage, fresh (minced)
1 tsp, minced Turmeric root
1 tsp minced Ginger root
1 medium Lemon (fresh squeezed)


For the Mushrooms:

  • Heat in a skillet 1 tbsp EVOO over medium heat
  • Add portobello slices, a pinch of sea salt, sage and thyme
  • Sauce until tender and remove to cool


For the Salad:

  • In a large mixing bowl combine the greens, chopped vegetables
  • Top with 1 tsp of EVOO, a pinch of sea salt, then turmeric, ginger, and fresh squeezed lemon and toss until completely covered
  • Arrange greens on two plates and top with the portobello mushrooms
  • Serve and enjoy!



are a great source of protein and fiber

Nutrition Facts

Per Portion

Calories 146
Calories from fat 70
Calories from saturated fat 10.1
Total Fat 7.8 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 946 mg
Potassium 667 mg
Total Carbohydrate 17.9 g
Dietary Fiber 5.3 g
Sugars 6.8 g
Protein 3.7 g

Dietary servings

Per Portion

Fruit 0.5
Vegetables 2.7

Energy sources