Grilled Portobello Salad

• 1 (8-ounce) bottle balsamic vinaigrette (1 cup), divided*
• 4 medium portobello mushroom caps
• 4 cups gourmet salad greens
• 1/2 cup chopped walnuts or pecans, toasted
• 1/4 cup crumbled goat cheese

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. 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. Cut mushrooms into thick slices, cutting to but not through opposite side.
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. *1 (8-ounce) bottle Italian dressing may be substituted.
6. NOTE: For testing purposes only, we used Newman's Own Balsamic Vinaigrette.

balsamic vinaigrette, portobello mushroom, gourmet salad greens, walnuts, goat cheese

Taken from www.myrecipes.com/recipe/grilled-portobello-salad (may not work)