In the winter, it's especially nice to have warm mushrooms to top a green salad.
2 large portabella mushrooms
Blender Dressing or vinaigrette
1 tbsp olive oil
1/2 cup roasted bell peppers, sliced into bite-sized pieces
1/2 small red onion, separated into thinly-sliced rings
1/4 cup pine nuts, toasted
Lightly drizzle Blender Dressing over portabella mushrooms. If you don't want to make your own blender dressing (a staple at my house), something like Paul Newman's Italian works well. You could also make vinaigrette with equal parts olive oil and rice vinegar and a pinch of sugar. Let them sit for 10 to 30 minutes.
Sauté mushrooms topside down in olive oil. This prevents them from losing their juices. Add roasted bell peppers to pan. Slice mushrooms into 1/2-inch strips.
Toast pine nuts. Toss salad greens of varying textures and colors with vinaigrette and arrange on each plate. Arrange the warm mushroom slices, roasted peppers, and onion on the greens. Top with pine nuts and feta cheese.