This is one of my favorite salads. The yellow bell pepper adds a sweetness to it while the portobello mushrooms make it beefier. I don’t have a grill outside my apartment–I don’t have an outside!–so I use the stovetop and hold the bell pepper using heat-resistant tongs. You can also broil the bell peppers until all sides are dark brown. Place the broiled peppers in a brown paper bag, close and let steam for about 15 minutes. The skin removes easily after this process.
fresh portobello mushrooms, brushed off dirt using paper towel
2 yellow bell peppers, julienned
mixed greens, thoroughly washed, patted dry
2 tomatoes, chopped
1 medium red onion, chopped
a drizzle of balsamic vinegar
salt, pepper, olive oil
1. Grill yellow bell peppers until slightly black. Let them cool down before slicing.
2. Drizzle olive oil on portobello mushrooms and put in the broiler until soft. Let them cool down before slicing as well.
3. In a large salad bowl, toss all ingredients together and season with salt and pepper.