Ingredients
2 tablespoons olive oil, divided1 garlic clove, minced1/4 teaspoon salt4 large portobello mushrooms, stems removed2 cups spring mix salad greens1 medium tomato, chopped1/2 cup chopped roasted sweet red peppers1/4 cup crumbled reduced-fat feta cheese2 tablespoons chopped pitted Greek olives1 tablespoon red wine vinegar1/2 teaspoon dried oregano4 slices sourdough bread, toasted and halved
Preparation
In a small bowl, combine 1 tablespoon oil, garlic and salt; brush over mushrooms.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill mushrooms, covered, over medium heat for 6-8 minutes on each side or until tender.
In a large bowl, combine the salad greens, tomato, peppers, cheese and olives. In a small bowl, whisk the vinegar, oregano and remaining oil. Pour over salad mixture; toss to coat.
Layer each of four half-slices of toast with a mushroom and 3/4 cup salad mixture; top with remaining toast.
