Roasted Portabellas with Mediterranean Salad Recipe - BettyCrocker.com

Ingredients

• 1 Reynolds® Oven Bag, Large Size
• 1 tablespoon flour
• 2 tablespoons bottled balsamic vinaigrette dressing
• 2 packages (6 oz. each) sliced portabella mushrooms
• 1/2 red onion, cut into 1/2-inch strips
• 1 pkg. (8 oz.) Mediterranean salad mix (escarole, leaf, radicchio, endive)
• 1 cup julienne or matchstix carrots
• 1 small red pepper pieces, cut into 1/2 inch cubes
• 1/2 cup pitted kalamata olives, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup balsamic vinaigrette salad dressing