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Portobello-Spinach Salad

Portobello-Spinach Salad
This salad could make a great entree as well as a side. The combination of the onions and the portobello mushrooms is so delicious, further enhanced by the flavorful dressing.
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 4-1/2 teaspoons balsamic vinegar
  • 2 tablespoons plus 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1-1/2 teaspoons Dijon mustard
  • 1 small garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1 large portobello mushroom, sliced
  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 cups fresh baby spinach
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons crumbled Gorgonzola cheese

Directions

  • In a small bowl, whisk the first seven ingredients; set aside.
  • In a large skillet, saute mushroom and onion in oil until tender. In
  • a serving bowl, combine the spinach, mushroom mixture and tomatoes.
  • Drizzle with dressing; toss to coat. Sprinkle with cheese. Yield: 2
  • servings.
Nutrition Facts: 1-1/4 cups salad equals 290 calories,
© Taste of Home 2013

2 of 2

Portobello-Spinach Salad (continued)

Nutrition Facts: 26 g fat (5 g saturated fat), 6 mg cholesterol, 367 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein.
© Taste of Home 2013