Warm balsamic-soaked mushroom and spinach salad
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- Prep Time5 mins
- Total Time5 mins
- Makes4 Servings
Ingredients
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
Instructions
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 8g, Carbohydrates 11g, Fat 8g, Fibre 5g, Sodium 294mg.
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.