Spring Salad w/ Portabellas and Cilantro Pesto Dressing

I figured I better post a green recipe for St Patty’s Day! This is the perfect Spring salad made with romaine lettuce, marinated portobellas, cilantro pesto dressing, and croutons made from Food for Life Bhutanese Red Rice gluten-free bread. Yum! The whole salad is gluten-free and raw (minus the croutons).

Spring Salad w/ Portabellas and Cilantro Pesto Dressing
Makes about 4 servings

2 portabellas cubed marinated in 1 tablespoon each tamari and balsamic vinegar
4 slices bread cubed and lightly sprayed with olive oil
2 heads romaine lettuce chopped
1 carrot cut in matchsticks
1 celery stalk cut on diagonal
Fresh cracked black pepper

Cilantro Lime Pesto Dressing
1 cup cilantro tightly packed
1 cup English cucumber, peeled, seeds removed and chopped
1 lime, juiced and zested
3 tablespoons nutritional yeast
2 tablespoons pumpkin seeds
2 tablespoons tamari
1 tablespoon maple syrup
1 garlic clove (optional)

Directions:
Marinate portabellas for 1 hour tossing occasionally. Blend all salad dressing ingredients together until well combined. Toast bread in a toaster oven or conventional oven till very crunchy. To assemble the salad drain the portabellas combine with vegetables and toss with appropriate amount of dressing. Sprinkle black pepper and croutons on top.