Roasted Portabella Salad

1 tsp chopped garlic 
pinch red pepper flakes 
2 oz soy sauce 
8 oz Cains Light Blush Wine Vinaigrette
6 large portabella mushrooms 
½ bunch chopped scallions 
1 bag mesclun mixed greens 
½ bag sprouts 
1 red pepper, cut into thin strips 
salt & pepper to taste 
8 oz feta cheese, crumbled 
½ pint cherry tomatoes (cut in half)
Mix together garlic, red pepper flakes, soy sauce and 4 oz vinaigrette dressing. Remove stems from mushrooms and add mushrooms to soy mixture. Marinate for 30 minutes. Meanwhile, preheat oven to 350 degrees. Place mushrooms onto cookie sheet and bake in oven for 15-18 minutes or until soft. Let cool. Mix together remaining ingredients (except feta and tomatoes) with the remaining vinaigrette dressing. Salt & pepper to taste. Divide the salad between four plates. Slice portabellas on an angle and fan on top of salad. Sprinkle with feta cheese and garnish with cherry tomato halves.   
 
Servings: 4 Prep Time: 1 hour

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