Portobello Mushroom Salad

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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