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 H-E-B
Recipes
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4 servings Ready in 30 minutes or less Prep Time: 15 minutes Cook Time: 10 minutes Nutrition Facts: 158 calories 8g total fat 0mg cholesterol; 550mg sodium; 19g carbohydrate; 3g fiber; 3g protein |
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recipe categories / salads / fruit and vegetable  Grilled Vegetable & Spinach Salad Courtesy of H-E-B Cooking Connections Ingredients: 6 ounces portabello mushrooms (2 large) 1 sweet onion, sliced 1 yellow or orange bell pepper, seeds & stems removed 1/2 to 3/4 cup Texas on the Plate Grilled Vegetable Marinade 1 (6 ounce) bag Fresh Express Baby Spinach Trio 1 carton grape tomatoes 1/3 cup Garlic Expressions® Classic Vinaigrette Salad Dressing Directions: 1. Remove and discard stems from mushrooms. Wipe gently with a damp cloth or soft brush to clean. Cut onion into 1/2-inch thick slices. Cut bell pepper into quarters. 2. Place vegetables in a large glass dish or 1-gallon sealable plastic bag. Add marinade and turn to coat. Let stand 20 to 40 minutes. 3. Meanwhile, heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed. 4. Grill vegetables 4 inches above Medium heat (375 degrees F grill surface temperature) 4 to 6 minutes per side or to desired doneness. Baste with additional marinade during cooking, if desired. 5. Toss spinach blend with tomatoes and dressing in a large bowl. Cut mushrooms into thin strips. Cut onion slices into quarters. Cut pepper into bite-size pieces. Add vegetables to salad; toss and serve. |
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