Spinach Salad with Grilled Mushrooms and Peppers

Salad lovers appreciate the distinct differences among seasonal ingredients. The most visually and texturally stimulating salad is always one that changes with each season and reflects the season’s character. Spring salads reflect the delicacy of newly sprouted greens, cardinal-red radishes, flavorful spring onions, and bright, snappy carrots. Summer, with its showy tomatoes, peppers, squash blossoms, and succulent cucumbers, offers salad ingredients for light meals. Vinaigrette and fruit-based salad dressings are perfect for spring and summer salads. Fall and winter salads, with autumnal mushrooms, the last green peppers before hard frost hits, and the return of cool-weather greens are comforting, especially when dressed with creamy dressings such as Litehouse Foods new OPA Greek-Style Dressing.

Whatever flavor you crave in a creamy salad dressing, there is a Litehouse Salad Dressing to satisfy your craving. With its latest family of salad dressings and dips, Litehouse anticipated consumer favorites with its newest flavors.  With Litehouse Food’s Greek-Style OPA Ranch, OPA Caesar, OPA Feta Dill, and OPA Blue Cheese, products, there’s a dressing for every taste and season. I recently matched OPA Greek-Style Blue Cheese dressing with seasonal ingredients in my fall-inspired Spinach Salad with Grilled Mushrooms and Bell Peppers. The grilled vegetables are served warm on a bed of baby spinach with a dollop of cool OPA Blue Cheese Dressing. The meaty mushrooms make this salad a satisfying lunch or a more substantial salad with a fall or winter meal.

Grilling the Mushrooms Grilling the Mushrooms


Grilling the mushrooms and peppers in a grill pan lends a slightly charred flavor that’s reminiscent of summer. Sautéing the vegetables in olive oil is a good substitute for pan-grilled vegetables. It’s also easy to substitute dressings without sacrificing quality, textural appeal, or taste. This featured salad works well with any of Litehouse Food’s Blue Cheese Dressings. Vary your dressings with the season, occasion, and mood and you will ensure that your salads are always deliciously engaging.

Spinach Salad with Grilled Mushrooms and Peppers

Serves 4 | Finish in 25 minutes


1 Tbsp. olive oil, ¾ pound Cremini mushrooms wiped clean stems removed, 1 large green pepper cut in strips, 12 ounces whole baby spinach, rinsed and dried, 4 ounces (1 container) Monarch Mountain Gorgonzola, Crumbles or Blue Cheese Crumbles,


1. Pour olive oil in a grill pan and distribute oil throughout pan with pastry or silicon brush. Heat pan until hot. Add mushrooms with cap side down and cook until grill marks show. Turn mushrooms stem side down and grill for an additional two minutes. Remove mushrooms and set aside. Add pepper strips to pan and grill for 3-4 minutes. 2. Divide spinach among four serving bowls. Arrange mushrooms and pepper strips on top of spinach. Add cheese crumbles and serve with OPA Greek-Style Blue Cheese dressing or any Litehouse Blue Cheese dressing.

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