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Categories:Viewed: 44 - Published at: a year ago
Ingredients
- 6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
- 2 large portobello mushroom caps
- 1 medium yellow squash, cut diagonally into 1/2-inch-thick slices
- 1 bag (5 oz.) torn mixed salad greens (about 5 cups)
- 1/2 cup chopped roasted red peppers
- 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
- 2 Tbsp. pine nuts, toasted
Method
- Preheat grill to medium heat.
- Brush mushrooms and squash evenly with 2 Tbsp.
- of the dressing.
- Grill 3 to 4 min.
- on each side or until tender.
- Remove from grill.
- Cut mushrooms into 1/2-inch-wide strips.
- Place salad greens in large serving bowl.
- Add mushrooms, squash and peppers; mix lightly.
- Add remaining 1/4 cup dressing; toss to coat.
- Sprinkle with the cheese and pine nuts.
