Roasted Portabellas with Mediterranean Salad | Reynolds Brands

Ingredients

• Reynolds® Oven Bag, Large Size
• 1 tablespoon flour
• 2 tablespoons bottled balsamic vinaigrette dressing
• 2 packages (6 oz. each) sliced portabella mushrooms
• Red onion, cut into -inch strips
• Salad: 1 pkg. (8 oz.) Mediterranean salad mix (escarole, leaf, radicchio, endive)
• 1 cup julienne or matchstix carrots
• 1 small red pepper pieces, cut into inch cubes
• 1 cup pitted kalamata olives
• Chopped cup crumbled feta cheese
• 1 cup balsamic vinaigrette salad dressing