Warm portobello and onion salad
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- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
2 bunches fresh spinach, or 284-g bag spinach
3 tbsp olive oil
1 tbsp sesame oil, preferably dark
3 tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/4 cup shredded fresh basil
5 to 8 large portobello mushrooms
1 small red or Spanish onion, sliced
6 green onions, sliced
Instructions
Wash and dry spinach leaves and place in a large bowl. In a small bowl, whisk 1 tbsp (15 mL) of olive oil with sesame oil, vinegar, mustard, salt and pepper. Stir in basil.
Slice mushrooms at least 1/4 inch (0.5 cm) thick. Slices should measure about 5 cups (1.25 L). Heat 2 tbsp (30 mL) of olive oil in a large wide frying pan set over medium-high heat. When very hot, add mushrooms and red onion. Stir-fry just until onion has started to soften and mushrooms are beginning to lose their liquid, about 3 minutes. Remove from heat.
Whisk dressing and while stirring mushrooms, gradually add dressing. Toss with spinach and green onions.
Nutrition (per serving)
Calories 200, Protein 4.6g, Carbohydrates 17g, Fat 14.3g, Fibre 4.8g, Sodium 361mg.
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