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
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.
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.
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.
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.
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.
No Nutritional Information Available
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