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Grilled Portobello And Red Pepper Salad
Prep Time:
10 minutes
Cook Time:
6 to 10 minutes
4 servings

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


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

Nutritional Information

No Nutritional Information Available


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