5 oz romaine lettuce 2 oz sun-dried cranberries 2 oz feta cheese 1 fl oz Italian Balsamic Dressing 2 fl oz Creole Dressing 1 large portabella cap
Italian Balsamic Dressing: 7 oz dry italian dressing mix 32 fl oz balsamic vinegar 32 fl oz water 64 fl oz extra virgin olive oil
Creole Dressing: 6 cups red wine vinegar 1 cup whole grain dijon mustard 16 oz chopped fresh garlic 8 Tbsp crushed red pepper 8 Tbsp iodized salt 1 Gal extra virgin olive oil 1 oz fresh oregano 8 Tbsp fresh ground black pepper
1. Drizzle portabella with balsamic dressing and roast in oven for 10 minutes.
2. Slice portabella and add to a bed of romaine lettuce.
3. Top portabella with feta cheese and sundried cranberries.