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Portobello Mushroom and Feta Salad
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Portobello Mushroom and Feta Salad

25 Minutes
15 Min Prep
25 Min Cook
Portobello mushrooms and feta are the stars of this delicious salad—but roasted red peppers, squash and pine nuts play strong supporting roles.
What You Need
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2 servings
Original recipe yields 2 servings
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
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Let's Make It
1
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.
2
Place salad greens in large serving bowl. Add mushrooms, squash and peppers; mix lightly. Add remaining 1/4 cup dressing; toss to coat.
3
Sprinkle with the cheese and pine nuts.
Kitchen Tips
Serving Suggestion
Serve with a whole grain roll.
Substitute
Substitute PLANTERS Slivered Almonds for the pine nuts.
Substitute
Prepare as directed, using ATHENOS Crumbled Reduced Fat Feta Cheese.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 1010mg
44%
Total Carbohydrates 17g
6%
Dietary Fibers 4g
14%
Sugars 8g
16%
Protein 11g
22%
Vitamin A
60%
Vitamin C
80%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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