Portobello Mushroom Salad
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick
- 1 red onion, diced
- 1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels
- 2 large ripe fresh tomatoes
- 1 tablespoon fresh dill, minced
Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.
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