Portobello Mushroom and Feta Salad

• 6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
• 2 large portobello mushroom caps
• 1 medium yellow squash, cut diagonally into 1/2-inch-thick slices
• 1 bag (5 oz.) torn mixed salad greens (about 5 cups)
• 1/2 cup chopped roasted red peppers
• 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
• 2 Tbsp. pine nuts, toasted

1. Preheat grill to medium heat.
2. Brush mushrooms and squash evenly with 2 Tbsp.
3. of the dressing.
4. Grill 3 to 4 min.
5. on each side or until tender.
6. Remove from grill.
7. Cut mushrooms into 1/2-inch-wide strips.
8. Place salad greens in large serving bowl.
9. Add mushrooms, squash and peppers; mix lightly.
10. Add remaining 1/4 cup dressing; toss to coat.
11. Sprinkle with the cheese and pine nuts.

tomato vinaigrette, portobello mushroom, yellow squash, salad greens, red peppers, feta cheese, pine nuts

Taken from www.kraftrecipes.com/recipes/portobello-mushroom-feta-salad-75377.aspx (may not work)