Portabello Salad
by: Beth Pilkilton
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Ingredients
2 large portabello mushroom caps - sliced1/2 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
Directions
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.
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