Crispy Portobello Mushroom Salad---FREE RECIPE

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This salad will go over big with you luncheon guests!

Recipe Yield: 20 Servings

Ingredients:
20 pieces	Portobello mushrooms - medium sized, stems removed
5 cups	Flour - all purpose, seasoned with salt and pepper
1 1/4 qt.	Whole eggs - whipped
5 cups	Panko bread crumbs
6 1/4 lbs.	Mixed Salad greens - 1-inch pieces
1 1/4 lbs.	Roasted red pepper - julienne cut
1 1/4 lbs.	Tomato - 1/2 inch dice
1 1/4 lbs.	Artichoke hearts - fresh or canned, quartered
10 oz. wt.	Parmesan cheese - shredded
1 qt.	Hidden Valley Country Creamy Italian Dressing
as needed	Mel-Fry, Free High Performance Zero Trans Fat Multi Purpose Oil

Instructions:

For one order dredge one mushroom cap in seasoned flour, then in the egg wash.
Repeat step 1 then dredge the mushrooms in the Japanese bread crumbs.
Deep fry the breaded mushroom cap until golden brown (approximately 2 minutes), remove from fryer and hold warm.
In a medium sized stainless steel mixing bowl gently toss 5 oz. wt. of mixed greens with 1 oz. wt. each of peppers, tomato and artichoke with 1 1/2 fl. oz. of Italian Dressing.
Transfer salad mixture to a large chilled serving bowl.
Cut the crispy fried portabello mushroom into quarters and place on top of the salad.
Garnish with 1/2 oz. wt. of parmesan cheese.