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
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
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.
Serve with a whole grain roll.
Substitute PLANTERS Slivered Almonds for the pine nuts.
Prepare as directed, using ATHENOS Crumbled Reduced Fat Feta Cheese.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.