Grilled Portobello and Red Bell Pepper Salad with Rosemary Dressing

Ingredients

• 1 4- to 5-ounce package mixed baby greens
• 1 garlic clove, peeled
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon red wine vinegar
• 2 large red bell peppers
• ²/₃ cup olive oil
• 7 large portobello mushrooms (about 2 pounds total), stemmed

1. Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms an...

View full recipe at SpringPad