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

By Food Network
25 minutes

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Details
  • Servings:   4
  • Calories:   611
  • Protein:   16g
  •  
  • Fiber:   5g
  • Sugar:   3g
  • Carb Total:   5g
  •  
  • Trans Fat:   1g
  • Saturated:   17g
  • Fat Total:   59g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
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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
Instructions

Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette serves 4 original recipe by Food Network.

View original preparation instructions

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