2 portobello mushrooms

1 large yellow bell pepper

1 large red bell pepper

1/3 cup balsamic vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (8 ounce) bag Fancy Field greens salad blend

1/4 cup pecan pieces

Directions

Brush or rinse mushrooms to clean (do not soak). Twist stems to remove
and discard. Cut bell peppers into quarters; remove seeds and stem.
Whisk vinegar, oil, salt and pepper together in a small bowl. Reserve
3 tablespoons for salad dressing; brush the remainder over mushrooms a
nd peppers.
Grill over Medium heat 3 to 5 minutes per side, until mushrooms are te
nder and peppers are slightly charred. Remove from heat; let cool slig
htly.
Just before serving, cut mushrooms and peppers into 1/2-inch wide by 2
-inch long strips; toss in a serving bowl with greens, reserved dressi
ng and pecans. Serve immediately

Nutritional Information

No Nutritional Information Available

Source

H-E-B Cooking Connections