* 2 Tbsp. olive oil * salt and pepper, to taste * 1 red bell pepper, cut in 2-in. pieces * 4 Portabella mushrooms, sliced * 4 c. chopped romaine lettuce * 1/4 c. prepared vinaigrette salad dressing, or more to taste * 6 hard boiled eggs, coarsely chopped * 4 oz. crumbled blue cheese
What to do:
1. Mix together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 mins. 2. Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four stripes across the bed of lettuce. Serve chilled.
* Recipe and photos courtesy of the Mushroom Council and mushroominfo.com