Warm portobello and onion salad
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PREP TIME
15 min
Makes
4 servings
* 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.
