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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