Grilled Portobello Spinach Salad

Name: Grilled Portobello Spinach Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Comfort Food Recipes, Comfort Food Salad Recipes, Comfort Food Vegetarian Recipes
Ingredients: 1 cup orange juice; 1/4 cup olive oil; 4 teaspoons grated orange zest; 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

Grilled portobellos add a healthy heartiness to this meatless main-dish salad. —Thomas McCleary • Kansas City, Kansas

Ingredients

1 cup orange juice
1/4 cup olive oil
4 teaspoons grated orange zest
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

Directions

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.
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.
Meanwhile, in a large bowl, combine the spinach, oranges, onion, almonds and grilled mushrooms. Drizzle with reserved marinade; toss to coat. Serve immediately.

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.

Nutrition Facts

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

Originally published as Baby Portabello Orange Spinach Salad in Healthy Cooking June/July 2011

Reviews

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Average Rating:

DKEVERYDAY

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!
MQuintero

May 28, 2011

I loved the recipe.