Portabella And Blue Cheese Salad - cooking recipe

Ingredients

cooking spray
2 large portabella mushrooms, stemmed, wiped clean and cut into bite-size pieces
1 small red onion, sliced
1 garlic clove, minced
6 asparagus spears, cut into 1-inch sections
1 tablespoon merlot or 1 tablespoon fresh lemon juice
2 tablespoons blue cheese, crumbled
2 tablespoons balsamic vinegar
1 tablespoon water
fresh ground black pepper, to taste
6 cups red bibb lettuce, torn into bite sized pieces
1 (4 ounce) jar roasted red peppers, 2 whole peppers-sliced (I used a jar of Trader Joe's)
1/2 cup crouton (I used herb and garlic)

Preparation

Spray a large non-stick skillet with oil.
Heat over medium heat.
Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes.
Add wine or lemon juice and cook until evaporates completely, about 1 minute.
In a small bowl whisk together the blue cheese, vinegar, water and black pepper to taste (I use a lot).
Add 3 cups lettuce to 2 large plates.
Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing and 1/4 cup of croutons.
Serve Immediately.