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Grilled Vegetable & Spinach Salad

Cooking Connection

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes

Makes:

4 servings

Ingredients

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

Instructions


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.
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection

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