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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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:
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.
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