Recipe courtesy of Robert Irvine
Episode: Lunch Lady Land
Print
Portobello Mushroom Salad
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
Level:
Intermediate

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

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.

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