Portabello Cobb Salad

Besides being wonderful to eat, salads are great because they are flexible - a great use of many leftovers! Here I combine leftover potato and pea salad and grilled portabello mushroom caps from the previous night's dinner. I add fantastic summer-fresh tomatoes and some hard boiled egg, atop a bed of mixed baby romaine dressed in balsamic vinegar and olive oil. And viola, a take on Cobb Salad. Don't let leftovers go to waste - make a salad!6 cups baby romaine or spinach leaves
2 hard-boiled eggs
1 large fresh ripe tomato, sliced
2 Grilled Portabello Mushroom Caps
leftover potato and pea salad, or other potatoes or potato salad
2-3 inches English cucumber, sliced

In a large bowl, toss the greens with the Balsamic vinegar, olive oil and a bit of salt and fresly-ground pepper to taste. Distribute greens on two large plates. Top greens with a portabello mushroom, and surround with the egg, tomato and potatoes.

Makes two dinner salads.

Cook's note: You can top salad with many things such as green onions, cooked chopped bacon, or sunflower seeds. Whatever you have and you like.