Toss Spring Mix & Baby Spinach together in large serving bowl

Preheat grill to 500° or until you can't hold your hand above the coals for longer than 3 seconds.

Fry bacon on stove until crisp, not overdone. Drain on paper towel and when cool, chop into small pieces.

Twist off leafy portion of Cilantro, wash, drain and chop medium fine and add to bowl.

Slice Zucchini and Yellow Squash lengthwise into 1/4"-3/8" thick slabs. Coat with Olive Oil.

Cut Red Bell Pepper into half, clean seeds and membranes from inside. Coat with Olive Oil.

Remove stems and wash and dry Portobello Mushrooms. Coat with Olive Oil. Set aside to last step in grilling.

When grill is hot, place Red Bell Pepper, Zucchini and Yellow Squash on grill. Lightly season with salt and pepper. Lightly grill squash until char marks appear on one side. Turn over and repeat on other side. Remove from grill before squash cooks through and become soft. Grill red pepper until lightly charred and softened.

When done grilling, slice Zucchini and Yellow Squash into thin strips (1/4" wide). Slice Bell Pepper into small wedges. Add grilled veggies to greens in bowl.

While veggies are grilling, slice Grape Tomatoes lengthwise into halves. Add to greens in bowl.

Stir warm bacon grease into Sweet Balsamic Dressing until they combine. Add to ingredients in bowl and toss lightly.

Add bacon bits and crumbled Feta cheese. Salt and pepper to taste.

Put Portobellos on grill, gill side down. Grill for 2-3 minutes. Turn over and grill on other side for an additional 2-3 minutes. Remove from grill and slice into thin strips. Add to top of the salad. Serve immediately.