Spinach Salad with Grilled Mushrooms and Peppers

Serves 4 | Finish in 25 minutes

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. Fall and winter salads, with autumnal mushrooms, the last green peppers before hard frost hits, and the return of cool-weather greens are comforting.


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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