Grilled Portobello Mushroom Salad
| Yield: | 1 Servings |
| Categories: |
| 4 | lg | Portobello mushrooms |
| 2 | tb | Olive oil |
| Essence | ||
| 1 1/2 | c | Extra-virgin olive oil |
| 1/2 | c | Balsamic vinegar |
| 2 | ts | Minced garlic |
| 2/3 | c | Small diced grilled eggplant |
| 1/2 | c | Chopped Calamata olives |
| 2 | tb | Finely chopped basil |
| Salt and pepper | ||
| 8 | c | Fresh spinach,; stemmed and cleaned |
| 1 | c | Chicory Farms Feta Cheese |
| 4 | Italian Roma tomatoes,; split in half and roasted | |
| 1 | 10-inch round of grilled flat bread | |
| 1 | tb | Chopped parsley |
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