Portabello Salad


2 large portabello mushroom caps - sliced
1/2 cup sun-dried tomatoes - packed in olive oil.
sliced red onion (about 1/4 -1/2)
4-6oz. crumbled feta cheese
3 cups mixed greens
1/4 c balsamic vinaigrette


Heat a skillet to medium heat. Add balsamic vinaigrette. Saute tomatoes. Add sliced mushrooms. Cover and let cook for 3-4 minutes.

Divied greens between two plates. Layer sauteed mushrooms and tomatoes over greens. Sprinkle sliced onion and feta cheese on top. Drizzle any remaining hot dressing over salads.

Serve with a hearty whole grain bread.

Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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