Grilled Portobello And Red Pepper Salad
6 to 10 minutes
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
No Nutritional Information Available
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