Amy McRee 's Portobello Salad

1 cup light Italian salad dressing,
1 lb. Portobello mushrooms
1 8-oz. package feta cheese, crumbled
1 10-oz. package torn spinach
3 plum tomatoes, sliced
1/3 cup thinly sliced red onion

In a shallow dish, pour 2/3 cup salad dressing over mushrooms, cover and refrigerate for one hour to marinate. Drain and discard dressing. Grill or broil mushrooms until cooked through, about eight to 10 minutes. Cut into slices. Toss mushrooms with remaining ingredients.

Variations: You can substitute 3/4 pound cooked boneless chicken breast or 3/4 pound beef sirloin steak for mushrooms or simply add chicken or steak to dish for a more hearty meal. Makes 4 servings