Yield: 4 appetizer salads

Ingredients:

Salad:
4 large portobello mushrooms
1 head butter lettuce, washed, rooted and broken into leaves
1 Tablespoon extra virgin olive oil
1/8 teaspoon cracked black pepper

Relish:
1 medium size red beet, leaves removed
1 large new potato, washed
dash cracked black pepper

Lemon Dressing:
Juice of 1 lemon
1 Tablespoon honey
3 ounces nonfat plain yogurt
1/8 teaspoon cracked black pepper

Method:

1. Begin the relish: In separate saucepans, boil the beet and potato in water until fully cooked. While cooking, prepare the dressing.
2. Dressing: In a mixing bowl, add lemon juice, honey, yogurt and cracked pepper. Using a whisk, whip well until creamy.
3. Mushrooms: Remove stems from mushrooms. Brush mushrooms with the extra virgin olive oil and dust with cracked pepper. Grill mushrooms on both sides until soft and tender. While mushrooms are grilling, prepare the relish.
4. Relish: Remove beet and potato from each saucepan and run separately under cold water. Using gloves, peel the beet with your hands. Dice beet and potato, mix together and season with black pepper.
5. To Serve: Slice mushrooms into long strips. Arrange lettuce leaves in the center of each plate. Surround lettuce with relish and top lettuce with sliced mushrooms, forming a tee-pee. Drizzle dressing over entire plate. Enjoy.

Nutritional Value Per Portion —
Calories: 177 Protein: 9.5g Carbohydrates: 28.1g Fat: 3.4g