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Homemade dressing is best, but your favorite prepared vinegar and herb dressing will speed preparation.

Grilled Portabello Mushrooms with Low Fat Vinaigrette and Fresh Greens

4 whole portabello mushrooms, cleaned, trimmed
1 cup chopped vegetables such as cucumber, red and yellow peppers
8 cups chopped romaine lettuce
4 fresh basil leaves, chopped at the last minute

Low Fat Herb Vinaigrette:
1 cup chicken broth, low sodium, slightly thickened with corn starch
1/2 cup extra virgin olive oil
4 teaspoons minced shallots
1 teaspoon minced garlic
4 tablespoons chopped fresh tarragon
3 tablespoons Dijon-style mustard
1/4 cup rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon granulated sugar

1. FOR Portabello Mushrooms: brush with Low Fat Herb Vinaigrette (see recipe below)
2. PLACE mushroom-cap side down on preheated grill
3. COOK for 3 to 5 minutes, turning caps a quarter of a turn after 2 minutes.
4. BRUSH mushrooms with additional vinaigrette.
5. TURN caps over and continue to grill for an additional 2 minutes. Remove from grill.
6. COMBINE lettuce, vegetables and basil in large bowl.
7. ADD vinaigrette; toss.
8. PORTION salad greens onto plates.
9. SLICE mushrooms crosswise in 1/4 to 1/2 inch slices and place on top of portioned plates and serve.
10. FOR Low Fat Herb Vinaigrette: Combine all ingredients in a blender. Puree until blended. Keep refrigerated.

Makes 4 servings.