Marielle's Turkey and Portobello Salad

Ingredients

• 8 portobello mushrooms, cleaned and dry, stems removed
• 1 pound Mexican rubbed cooked turkey breast, in 1/2 inch cubes
• 10 ounces mixed baby greens

  Marinade

  • 1/2 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic
  • salt
  • pepper

  Dressing

  • 1 T. balsamic vinegar
  • 1 T. freeze-dried shallots or 1 medium shallot
  • 2 cloves garlic
  • 1/2 cup canola oil
  • 2 T water
  • 1 tsp. Dijon mustard

While cleaning the mushrooms, be sure to remove scales and peel skin. Put the marinade ingredients in a small blender jar and pulse until well blended. Save the blender jar and blade for the dressing. Put half the marinade in a zippered food storage bag with the mushrooms. Close the bag and shake well. Put the mushrooms on a roasting pan and roast for 5 minutes at 375°F. Turn mushrooms over and pour the rest of the marinade over the them. Roast for an additional 5 minutes. Cool and cut into 1/2 inch cubes; refrigerate.

Put all dressing ingredients in the small blender jar and pulse until well blended. Store the dressing in the covered blender jar in the refrigerator. This is enough dressing for several salads.

When ready to serve, bring the dressing to room temperature. Combine 5 ounces mixed greens, 1/2 pound turkey cubes, 1/2 of the mushrooms and dressing to taste in a large serving bowl. Toss well.

Enough for 2 salads, 8 portions each.