Farmers Market Salad with Aged Gouda and Roasted Portabellas

Preparation Preheat oven to 425°F with rack in middle. Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms. Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat. Cooks’ note:Mushrooms can be roasted 4 hours ahead and kept at room temperature.Per serving: Calories 175, Total fat 17g, Saturated Fat 4g, Cholesterol 12mg, Sodium 262mg, Carbohydrate 3g, Fiber 1g, Protein 4g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Preparation Preheat oven to 425°F with rack in middle. Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms. Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat. Cooks’ note:Mushrooms can be roasted 4 hours ahead and kept at room temperature.Per serving: Calories 175, Total fat 17g, Saturated Fat 4g, Cholesterol 12mg, Sodium 262mg, Carbohydrate 3g, Fiber 1g, Protein 4g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›