Portobello-Spinach Salad Recipe

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

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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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
Originally published as Portobello-Spinach Salad in Reminisce Extra January 2010, p52

Nutritional Facts

1-1/4 cups: 290 calories, 26g fat (5g saturated fat), 6mg cholesterol, 367mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 4g protein.

  • 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
  1. In a small bowl, whisk the first seven ingredients; set aside.
  2. 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.
Originally published as Portobello-Spinach Salad in Reminisce Extra January 2010, p52

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