Spiralized Mushroom Salad
Servings: 4
Ingredients
- 2-3 portobello caps, thinly sliced
- 1 tbsp oil
- 3-4 tbsp teriyaki sauce
- 8 ounces Romaine lettuce
- ½ cup spiralized beets
- ½ cup spiralized carrots
Dressing:
- 4 tbsp oil
- 3 tbsp sugar or sweetener
- 1 tsp mustard
- 1 garlic clove, crushed
- 1 tsp salt
- pinch black pepper
Instructions
- If portobello mushrooms are already sliced, slice them thinner.
- Heat oil in a sauté pan. Add mushrooms. Sauté for 5 minutes. Add teriyaki sauce. Add more sauce if the mushrooms are not all coated; you want them to be generously covered in sauce. Cook, stirring occasionally, until mushrooms are cooked well. Set aside.
- Combine all dressing ingredients.
- Toss mushrooms with greens, spiralized vegetables and dressing.
