Grilled Portabello And Spinach Salad With Feta Recipe - Cooking Index
Grilled Portabello And Spinach Salad With Feta Recipe - Cooking Index
| 1 cup | 237ml | Kraft Italian dressing - divided |
| 1 lb | 454g / 16oz | Portobello mushrooms |
| 1 | Torn spinach - (10 oz) | |
| 1 | Athenos Traditional Crumbled Feta Cheese - (8 oz) | |
| 3 | Plum tomatoes - cut into wedges | |
| 1/3 cup | 20g / 0.7oz | Thinly-sliced red onion |
Pour 2/3 cup of the dressing over mushrooms in shallow dish; cover. Refrigerate 1 hour to marinate. Drain; discard dressing.
Place mushrooms on greased grill or rack of broiler pan. Grill over hot coals or broil 4 to 6 inches from heat until cooked through, 8 to 10 minutes. Cut into slices.
Toss mushrooms with remaining ingredients in large bowl.
This recipe yields 6 servings.
Variations: Prepare as directed, substituting 3 boneless skinless chicken breast halves (about 3/4 lb), for mushrooms.
Prepare as directed, substituting 1 beef sirloin steak, 1/2- to 3/4-inch thick (3/4 lb), for mushrooms.
Source:
Athenos' recipe archive at http://www.athenos.com
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