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4 whole portobello mushrooms cleaned and trimmed
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1 cup vegetables, cucumber, red and yellow peppers
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1 1/2 ounces low fat herb vinaigrette (see recipe below)
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8 cups chopped romaine lettuce
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4 basil leaves, chopped at the last minute
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1 cup chicken broth low sodium, slightly thickened with corn starch
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1/2 cup olive oil
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4 teaspoons shallots, minced
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1 teaspoon garlic, minced
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4 tablespoons fresh tarragon, chopped
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3 tablespoons Dijon mustard
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1/4 cup rice wine vinegar
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1/2 teaspoon salt
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1/2 teaspoon sugar
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