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
Dressing:
2 Tbsp (30 mL) prepared pesto
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
1 Tbsp (15 mL) red wine vinegar
Directions:
- In bowl, place onion slices, lemon juice, sugar, and salt. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.
- Heat grill to medium-high. Brush both sides of mushroom caps with 2 tsp (10 mL) oil and season with paprika. Place mushrooms on grill grate and heat until tender with grill marks, about 2 minutes per side. When cool enough to handle, cut mushrooms into 1/2 in (1.25 cm) strips.
- In skillet over medium, heat remaining oil; add tomatoes and garlic, and heat until tomatoes have softened and begun releasing their juices, about 3 minutes. Stir in red wine vinegar and season with salt and pepper.
- To make dressing, whisk together pesto, olive oil, and vinegar.
- To assemble salad, divide greens among serving plates and top with chickpeas, mushrooms, tomatoes, artichokes, bocconcini, onion, and olives. Drizzle on pesto dressing.
Serves: 4
Each serving contains: 535 calories; 17 g protein; 32 g total fat (7 g sat. fat, 0 g trans fat); 44 g total carbohydrates (11 g sugars, 12 g fibre); 683 mg sodium
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