Friday, April 6, 2012

Paula Deen's Lean: Portobella & Asparagus Salad

Serves 6

  • 4 large portobello mushrooms, stems removed OR 1 container of fresh sliced baby portobellos
  • 1 bunch fresh asparagus, rouch ends removed
  • 1 pint grape tomatoes, halved
  • 2 cups cooked WHOLE GRAIN penne pasta
  • 3/4 cup KRAFT Fat Free Italian Dressing
  • Salt
  • Pepper
  • Olive Oil Cooking Spray

Heat a grill pan or skillet on the stove at medium-high heat. Spray with Olive Oil cooking spray and add asparagus. Grill for 6-7 minutes, flipping occasionally and seasoning with a pinch of salt and pepper. Remove from grill pan, cut into 1" pieces and toss into a medium size serving bowl.

Return the grill pan or skillet to the stove and spray again with Olive Oil cooking spray. Add mushrooms, seasoning with salt and pepper, and cooking for 6-7 minutes.

Add mushrooms to the bowl with the asparagus (if using whole mushrooms, be sure to slice into thin strips).

Add pasta and tomatoes to the bowl. Drizzle the Italian dressing over the pasta and mix.

Season with an additional pinch of salt and pepper, if desired.

Serve it up!


Two things here saved in this recipe redo: Using the Fat Fee Italian dressing  instead of the Olive Oil AND cutting back on the amount of pasta used. Because the vegetables are so low in calories, you could even increase the amount in this recipe if you wanted to. It wouldn't hurt a thing! Doubling the amount of mushrooms increases the overall caloric value for the ENTIRE RECIPE by only 60 calories!!! (About 91 calories more to double asparagus and 75 for grape tomatoes)

I made this recipe twice in a week! It is simple, light, fresh and delicious. For any summer cookout this year, I know the side dish I am bringing! Try it out and let me know what you think!!

Nutrition Facts (per serving):

BEFORE ~ 375 calories / 9.5g fat / 63.8g carb / 13.1g protein / 5.3g fiber
AFTER ~105.5 calories / .34g fat / 21.8g carb / 6.2g protein / 4.7g fiber
SAVES ~ 269.5 calories / 9.16g fat / 42g carbohydrate


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