Grilled Portobello Spinach Salad Recipe
Grilled Portobello Spinach Salad Recipe photo by Taste of Home

Grilled Portobello Spinach Salad Recipe

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Grilled portobellos add a healthy heartiness to this meatless main-dish salad. —Thomas McCleary • Kansas City, Kansas
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 1 cup orange juice
  • 1/4 cup olive oil
  • 4 teaspoons grated orange peel
  • 1 teaspoon fennel seed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 pound sliced baby portobello mushrooms
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup slivered almonds

Nutritional Facts

1 cup equals 129 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 90 mg sodium, 12 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable 1/2 starch


  1. In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the mushrooms; seal bag and turn to coat. Refrigerate for 15 minutes. Cover and refrigerate remaining marinade.
  2. Drain mushrooms and discard marinade. Transfer mushrooms to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Cool slightly.
  3. Meanwhile, in a large bowl, combine the spinach, oranges, onion, almonds and grilled mushrooms. Drizzle with reserved marinade; toss to coat. Serve immediately. Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Portabello Spinach Salad in Healthy Cooking June/July 2011, p43

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Reviewed Jan. 14, 2012

"I loved this recipe. I made a couple of small changes including changing the onions from red to sweet and frying them until transluscent. I also toasted the almonds. Delicious!"

Reviewed May. 28, 2011

"I loved the recipe."

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