Grilled Portobello and Spinach Salad With Feta
 
1 cup  Italian salad dressing, divided
1   lbportobello mushrooms
1   10 oz. package torn spinach
1   8 oz. package feta cheese, crumbled
3   plum tomatoes, sliced
1/3 cup  thinly sliced red onion
 
Pour two thirds cup of the dressing over mushrooms in shallow dish; cover. 
Refrigerate one hour to marinate. Drain; discard dressing. Grill or broil 
mushrooms until cooked through, about eight to 10 minutes. Cut into slices. 
Toss mushrooms with remaining ingredients in large bowl. 
 
 
 
(ID: 80026) Mirror: rec.food.recipes: Tue, Nov 26, 2002


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