Grilled Mushroom Salad with Pesto Dressing - alive magazine

Name: Grilled Mushroom Salad with Pesto Dressing - alive magazine
Ingredients: 1 cup (250 mL) thinly sliced red onion; 1 Tbsp (15 mL) fresh lemon juice; 1/2 tsp (2 mL) granulated cane sugar; 1/4 tsp (1 mL) salt; 4 large portobello mushrooms, stemmed; 4 tsp (20 mL) grapeseed or sunflower oil, divided; 1/2 tsp (2 mL) smoked paprika; 2 cups (500 mL) cherry tomatoes; 2 garlic cloves, minced; 1 Tbsp (15 mL) red wine vinegar; 8 cups (2 L) baby kale or baby spinach; 2 cups (500 mL) cooked or canned chickpeas; 1 cup (250 mL) marinated artichoke hearts, drained and sliced; 4 oz (112 g) bocconcini (mozzarella pearls) or chopped fresh mozzarella; 1/3 cup (80 mL) pitted and sliced Kalamata olives; 2 Tbsp (30 mL) prepared pesto; 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil

www.alive.com

Close your eyes, take a bite of this salad, and get ready for your taste buds to be whisked to the sunny Mediterranean. Flame-licked mushrooms add meaty appeal…

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