Grilled Portobello And Red Pepper Salad

Prep Time:
10 minutes
Cook Time:
6 to 10 minutes
4 servings

H-E-B Cooking Connections


2portobello mushrooms,

1large yellow bell pepper,

1large red bell pepper,

1/3cupbalsamic vinegar,

1/4cupolive oil,


1/2teaspoonground black pepper,

1(8 ounce) bagFancy Field greens salad blend,

1/4cuppecan pieces,


1Brush or rinse mushrooms to clean (do not soak). Twist stems to remove and discard. Cut bell peppers into quarters; remove seeds and stem.

2Whisk vinegar, oil, salt and pepper together in a small bowl. Reserve 3 tablespoons for salad dressing; brush the remainder over mushrooms and peppers.

3Grill over Medium heat 3 to 5 minutes per side, until mushrooms are tender and peppers are slightly charred. Remove from heat; let cool slightly.

4Just before serving, cut mushrooms and peppers into 1/2-inch wide by 2-inch long strips; toss in a serving bowl with greens, reserved dressing and pecans. Serve immediately

Nutritional Information

No Nutritional Information Available

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