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.
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