Vacation is officially over, time to start eating to live again.  It’s been fun eating whatever I wanted without thought, but these extra 5 pounds and general feeling of puffiness have got to go!  Thankfully, I actually like salad…just as much as I like steak and donuts.  I’m an equal opportunity food lover.  No matter where I’m going, I’ll be able to find something to eat and enjoy.  No danger of this girl ever starving!

  
I started this salad with 4 portobello caps that I sprayed with olive oil and sprinkled with pink salt.  I just popped them in my convection toaster oven at 425 degrees for 12 minutes.  I didn’t clean out the black gills.  I figure I paid for them, and they taste just fine.  I’m sure I’ve eaten less asthetically pleasing foods, so they don’t bother me at all.  Cooking the mushrooms was the longest part of this process.  

  
Once the portobellos were cooked, I laid out a bed of spring mix, threw in some black olives, cherry tomatoes, mozzarella pearls, and sliced up the avocado and mushrooms.

  
I alternated slices of avocado and portobello on top of the greens, and drizzled on Olive Garden salad dressing.  I love that I can find this dressing in grocery stores now, it’s delicious! I could also use balsamic vinegar and olive oil to dress the salad, so yummy and easy.  

  
I’m not sure what the exact carb count on this salad is…but it’s pretty low.  With the cheese, avocados and portobellos, it really satisfying, and is visually satisfying as well.  Enjoy!