Warm balsamic-soaked mushroom and spinach salad

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5 min


4 Servings

* PLUS Grilling Time: 8 minutes
Warm balsamic-soaked mushroom and spinach salad


  • 2 green onions
  • 2-Jan red onion
  • 8 cups baby spinach , arugula or mixed greens
  • 1/2 cup grated mozzarella
  • 250-g pkg sliced button mushrooms
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 garlic cloves , minced, or 1 tsp bottled chopped garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Thinly slice green onions. Place red onion half, cut side down, on a cutting board. Thinly slice, then separate. Place both in a large bowl and toss with spinach and cheese.
  • Heat barbecue to medium. (If grilling with our Five-Herb Chicken, heat to medium-low.) Place mushrooms in a foil pie plate (a packet made of foil doesn’t work well because mushrooms give off a lot of juice). Drizzle with 1 tbsp (15 mL) each vinegar and oil. Add garlic, salt and pepper and stir to evenly mix. Cover plate tightly with foil.
  • Place on grill and cook with lid closed until mushrooms are soft, 8 to 10 minutes. You don’t have to stir. Carefully remove pan from grill and take off foil. Pour mushrooms and liquid over spinach and toss to evenly coat. Taste and add remaining 1 tbsp (15 mL) vinegar, if you like.

Nutrition (per serving)

  • Calories
  • 132,
  • Protein
  • 8 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 8 g,
  • Fibre
  • 5 g,
  • Sodium
  • 294 mg.

Barbecued mushrooms are delicious, but who wants to stand over a hot grill turning itty-bitty things? Just pile sliced mushrooms in a foil pie plate with a drizzle of balsamic vinegar and olive oil. Cover with foil and slip right on the grill beside whatever else you’re cooking. They stay moist and the juice makes a healthy dressing for the salad.