Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans Blue Cheese and Red Chile Mustard Vinaigrette

Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette

Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette


25 minutes

Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • american
Ingredients
  • 1 pound asparagus, grilled
  • 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper
  • 1/4 cup toasted pecans
  • 8 ounces American blue cheese
  • 2 tablespoons Dijon mustard
  • 1 tablespoon ancho chile powder
  • Salt
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
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