Warm Balsamic Spinach Salad
- Total Time
When sauteed and flavored with balsamic vinegar, portobello mushrooms take on a hearty, meaty flavor and texture.
fresh spinach4 cup(s), tightly packed
olive oil1 Tbsp
portobello mushroom(s)1 small, baby, sliced
rosemary1 tsp, chopped
table salt¼ tsp
black pepper¼ tsp
balsamic vinegar3 Tbsp
- Divide spinach evenly between 2 salad plates.
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and cook 6 minutes or until tender, stirring often. Add rosemary, salt and pepper. Stir in balsamic vinegar; cook 1 minute. Spoon warm mushroom mixture evenly over spinach. Yield: 2 servings (serving size: 2 cups spinach and 1/2 cup mushrooms).