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Portobello Mushroom And Feta Salad

  • Prep Time: 15 Minutes (Total time: 25 Minutes)
  • Serving Size: 2
  • 6 tablespoons GOOD SEASONS Sun Dried Tomato Vinaigrette With Roasted Red Pepper Dressing, Divided
  • 2 large Portobello Mushroom Caps
  • 1 medium Yellow Squash, Cut Diagonally Into Half Inch Thick Slices
  • 1 bag (5 oz.) Torn Mixed Salad Greens (about 5 Cups)
  • 1/2 cup Chopped Roasted Red Peppers
  • 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
  • 2 tablespoons Pine Nuts, Toasted
  • PREHEAT grill to medium heat. Brush mushrooms and squash evenly with 2 Tbsp. of the dressing. Grill 3 to 4 min. on each side or until tender. Remove from grill. Cut mushrooms into 1/2-inch-wide strips.

    PLACE salad greens in large serving bowl. Add mushrooms, squash and peppers; mix lightly. Add remaining 1/4 cup dressing; toss to coat.

    SPRINKLE with the cheese and pine nuts.

    KRAFT KITCHENS TIPS

    Round Out The Meal

    Serve with a whole grain roll.

    Great Substitute

    Substitute PLANTERS Slivered Almonds for the pine nuts.

    RECIPE COURTESY OF KRAFT FOODS