Portobello Mushroom Salad

Name: Portobello Mushroom Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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

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Level: Intermediate
Total: 1 hr 30 min

Prep: 20 min
Inactive: 1 hr
Cook: 10 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 30 min

Prep: 20 min
Inactive: 1 hr
Cook: 10 min

Yield: 4 servings

Ingredients

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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

Directions

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.