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Grilled Portobello Mushroom and Bell Pepper Salad

Grilled Portobello Mushroom and Bell Pepper Salad

The ultimate summer salad! The Grilled Portobello Mushroom and Bell Pepper Salad is bursting with flavor, packed with nutrient-rich ingredients, and perfect for any occasion. With its smoky grilled vegetables and refreshing greens, this easy dish is sure to satisfy your cravings. Try it tonight for a healthy meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ounces Spring Green Mix
  • 2 hearts Romaine Hearts chopped
  • 2 cups Red Cabbage thinly sliced
  • 1/4 cup Olive Oil
  • 1 teaspoon Sea Salt
  • 2 large Portobello Mushrooms
  • 2 large Bell Peppers colors of choice, cored and halved
  • 1 pasilla pepper Pasilla Pepper cored and halved
  • 1 cup Black Beans drained and rinsed
  • to taste Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Preheat your grill to medium-high.
  2. Generously coat the portobello mushrooms, bell peppers, and pasilla pepper with olive oil, and sprinkle with sea salt.
  3. Place vegetables on the preheated grill and cover.
  4. Cook bell peppers and pasilla pepper for 3 to 8 minutes per side. Cook portobello mushrooms for 5 to 8 minutes per side.
  5. Transfer vegetables to a cutting board and allow to cool. Once cool enough to handle, slice the peppers and mushrooms.
  6. Add the spring greens mix, romaine hearts, and red cabbage to a large salad bowl.
  7. Toss in the desired amount of Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette and toss until well-coated.
  8. Serve salad with grilled vegetables and black beans on top.

Notes

No extra tips available.