Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.
Enter Meatless Monday. This week's recipe is Grilled Mushroom Cobb Salad. "Portabella mushrooms and red pepper strips are seasoned simply and infused with an irresistible smoky flavor from the grill," writes the Meatless Monday website. It adds, "Blue cheese and romaine lettuce balance the smoky grilled veggies with tang and crunch."
Grilled Mushroom Cobb Salad
-- 2 tablespoons olive oil
-- Salt and pepper, to taste
-- 1 red bell pepper, cut into 2 inch slices
-- 4 portabella mushrooms, sliced
-- 4 cups chopped romaine lettuce
-- 1/4 cup your favorite vinaigrette
-- 4 hard-boiled eggs, coarsely chopped
-- 4 ounces crumbled blue cheese (for less fat and calories, opt for a low-fat blue cheese or feta cheese instead)
Preheat the grill to medium-high heat. Whisk the oil, salt and pepper together in a small bowl. Brush the red pepper and mushroom slices with the oil mixture. Place the red pepper pieces on a skewer.
Place the kabobs on the grill and cook for 5 minutes. Turn the kabobs and cook 5 minutes more.
Toss the lettuce with the vinaigrette and transfer on a shallow serving platter. Arrange the mushrooms, roasted peppers, eggs and blue cheese across the bed of lettuce and enjoy!
Nutrition info: 330 calories, 25 g total fat, 8 g saturated fat, 0 grams trans fat, 235 mg cholesterol, 620 mg sodium, 12 g total carbs and 3 g dietary fiber.
This recipe comes from the Mushroom Council.
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