Grilled Portobello Salad

1. 1

   Combine 1/2 cup balsamic vinaigrette and mushrooms in a heavy-duty zip-top plastic bag. Chill 2 to 3 hours. Drain mushrooms well, and place on a baking sheet.

2. 2

   Broil 5 inches from heat (with electric oven door partially open) 3 minutes; turn mushrooms over, and broil 5 more minutes or until tender.

3. 3

   Cut mushrooms into thick slices, cutting to but not through opposite side.

4. 4

   Arrange salad greens on individual plates; top with walnuts, goat cheese, and mushrooms. Drizzle evenly with remaining 1/2 cup vinaigrette. Serve with Parmesan cheese toast.

5. 5

   *1 (8-ounce) bottle Italian dressing may be substituted.

6. 6

   NOTE: For testing purposes only, we used Newman's Own Balsamic Vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.