ANN COX/KROGER
1 (7-oz) pkg fancy mixed greens
½ (5-oz) pkg baby spinach
1 red pepper, cut into 1/2-3/4-inch pieces and roasted
1/2 medium red onion, cut into 6-8 pieces and roasted
2 medium portabella mushroom caps, cut into 6-8 pieces and roasted
1 c crumbled feta cheese
½ c sliced cucumbers
2 T capers
12 pitted Kalamata olives
2 T hummus
2 pita rounds, cut into wedges and toasted crisp
Balsamic vinaigrette dressing
Place red pepper pieces, onion pieces and mushroom pieces on baking sheet, drizzle or spray lightly with olive oil, sprinkle with sea salt, fresh ground pepper and Italian spices. Roast at 450F for 35-45 minutes, or until roasted. (May be prepared ahead of time.) Mix salad greens and spinach together in large bowl and toss. Divide evenly on 4 large salad plates. Top each salad equally with roasted red pepper, onion, portabella mushrooms, ¼ feta, sliced cucumbers, capers and olives. On side of salad plate, place 2 T hummus and several toasted pita wedges. Yield: 4 servings.
