If you're looking for a quick and easy way to make your salads more filling this recipe is perfect for you.
Here's what you need to make this salad
1/4 of a small red onion thinly sliced
1 cup of cherry tomatoes sliced
2 portobello mushroom caps slice 1/2 an inch thick
Juice of 1 lemon
2 tbs of balsamic vinegar
2 tbs of extra virgin olive oil plus more for cooking
salt and pepper to taste
1 cup of vegan mozzarella cheese cubed (I use the Miyokos brand)
Place a large skillet over medium heat and add in about 2-3 tbs of extra virgin olive oil. Once the oil is hot add in the mushrooms. Cook for about 4 minutes on each side.
Next carefully add in the balsamic vinegar and cook for an additional 3 minutes on each side.
Add salt and pepper to taste and set aside.
Now prepare the salad by combining the arugula, onions, tomatoes, mushrooms and vegan mozzarella and toss well.
Add in the lemon juice, extra virgin olive oil, salt and pepper and toss well. That's it!