Mean Chef's Wilted Spinach and Portobello Mushroom Salad
- Reviews 2
Ready In: 25 mins
Serves: 4
Ingredients
- 1 bag washed Baby Spinach
- 4 small portabella mushrooms
- 1 tablespoon olive oil
- salt and pepper
- 15 pistachios, shelled
- 1 1⁄2 tablespoons balsamic vinegar
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 teaspoon tamari or 1 teaspoon soy sauce
- 1 lime wedge
Directions
- Slice portobellos thinly, discarding stems.
- In a small pan, heat oil and saute mushrooms (or roast mushrooms in 400 degree oven).
- Add salt and pepper to taste.
- Wilt spinach very lightly by steaming, or heating in pan with a little added water.
- Do not cook completely.
- Toast pistachios in a dry pan, or in oven.
- Whisk remaining ingredients in a small bowl, squeezing juice from lime and discarding rind.
- Add salt and pepper to taste.
- To assemble: Place spinach on plate.
- Top with mushrooms and pistachios.
- Drizzle dressing over salad.
- Serve immediately.
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