PORTOBELLO MUSHROOM AND FETA SALAD

Portobello Mushroom and Feta Salad image

Portobello mushrooms and feta are the stars of this delicious salad-but roasted red peppers, squash and pine nuts play strong supporting roles.

Provided by My Food and Family

Categories Home

Time 25m

Yield 2 servings

Number Of Ingredients 7

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 pepper s
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. pine nuts, toasted

Steps:

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.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1010 mg, Carbohydrate 17 g, Fiber 4 g, Sugar 8 g, Protein 11 g