Warm balsamic spinach salad
SmartPoints® value per serving
This warm, comforting, satisfying salad takes just seven ingredients to make and you can have it on the table in about twelve minutes from start to finish. It's a delicious side or starter for any pork, chicken, or fish entrée. When sautéed and flavored with balsamic vinegar, portobello mushrooms take on a hearty, meaty flavor and texture. It's also enhanced by the addition of fresh chopped rosemary, plus a little salt and pepper. We love now nicely the mushrooms complement spinach, but if you're not a fan of spinach, feel free to try this recipe with arugula, romaine, or kale instead.
4 cup(s), tightly packed
1 small, baby, sliced
1 tsp, chopped
- 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).