Portobello mushroom salad
- 60 mL each of red wine vinegar, balsamic vinegar, and tomato juice
- 15 mL olive oil
- 20 g Dijon mustard
- 4 Portobello mushroom caps (about 13 cm wide)
- 7 g paprika
- 10 mL olive oil
- 480 g salad greens
- 1 large tomato, cut into 8 wedges
- 60 g red onion, thinly sliced and separated into rings
- Pinch of salt and pepper
1.Combine first 6 ingredients in a large zip-top plastic bag. Add mushrooms caps to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
2.Sprinkle mushrooms with paprika. Heat 10 mL olive oil in a nonstick skillet over medium-high heat until hot. Add mushrooms and cook for 2 minutes on each side until very brown. Cool and then cut mushrooms diagonally into thin slices
3.Arrange 120 g spinach on each plate. Top each with mushroom slices, 2 tomato wedges, and onion rings.
4.Drizzle the reserved marinade evenly over the salads.