You can mix-up a traditional Caesar salad by adding seasoned and roasted portobello mushrooms and roasted red peppers to the lettuce, crouton and parmesan cheese spread.  For a boost of protein, I also like to add in hard-boiled eggs.  In the end, you'll have a flavor packed and nutritious (minus the dressing) salad for two.

Grilled Portobello and Red Pepper Caesar Salad 
Total Time: 45 minutes
Prep: 20 minutes
Cook: 25 minutes

What you'll need
1-2 romaine hearts, chopped
2 large portobello mushroom caps, sliced
1 red pepper, julienned 
4 hard boiled eggs, sliced in half
4 tablespoons of your favorite Caesar dressing
1/2 cup favorite croutons
1/4 cup parmesan cheese
1/2 teaspoon steak seasoning
2 tablespoons olive oil
salt and pepper

Directions
1. Preheat oven on roast at 400 degrees F.
2. Arrange red pepper and mushrooms on a  baking sheet covered in foil.  Drizzle with olive oil, salt, pepper and steak seasoning.  
3. Roast seasoned vegetables for 25 minutes.

4. While the vegetables are roasting, add Caesar dressing to the bottom of a large mixing bowl.  Add chopped lettuce.  Toss well.  
5. Top with croutons, parmesan cheese and sliced egg.  
6. When vegetables are tender, carefully remove them from the oven.  Arrange roasted red pepper and mushrooms on top of the salad.  Serve and enjoy!