Portobello mushroom salad

4 servings

Ingredients:

• 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

Instructions:

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.