0
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
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.
Calories 200, Protein 4.6g, Carbohydrates 17g, Fat 14.3g, Fibre 4.8g, Sodium 361mg.