Warm portobello and onion salad
Chatelaine
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* PLUS Cooking time: 3 minutes
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
- 4.6 g,
- Carbohydrates
- 17 g,
- Fat
- 14.3 g,
- Fibre
- 4.8 g,
- Sodium
- 361 mg.