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Baby Spinach and Portobello Mushroom Salad Recipe

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This recipe for Baby Spinach and Portobello Mushroom Salad is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 (6-ounce) package sliced Portobello mushrooms
1 (10-ounce) package baby spinach leaves
1 red onion, thinly sliced
10 grape tomatoes, halved


For dressing:
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons mayonnaise
1 teaspoon prepared crushed garlic
˝ teaspoon sugar
˝ teaspoon kosher salt
Directions:
Directions:
1. In a 12-inch skillet, heat oil over medium heat.
2. Add mushrooms and sauté for 5 minutes. Set aside.
3. In a salad bowl, place baby spinach, onion and tomatoes.
4. In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over salad.
5. Spoon mushrooms over salad. Toss gently and serve.

Tip:
If you like arugula, add some to the salad.

If you don’t have time to sauté, just use 1 carton of fresh sliced white mushrooms in place of the Portobellos.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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