Fresh Portabello Mushroom, Tomato, and Spinach Salad:
If you're looking for something that's healthy and can be thrown together in a matter of minutes, here's you recipe!
The garlic and scallions lend a lot of flavor to the already delicious portabello mushrooms, and the tomatoes add a nice touch of acidity and color. The white balsamic vinaigrette also compliments the salad, and don't forget about the spinach, which adds to the overall nutrition of the dish.
I hope that you're all having a wonderful weekend. My life hasn't been all that exciting lately, but I did go house hunting today (to rent a place, not ready to buy anything just yet)....and now I've fallen in love with this cute and itty, bitty house, with a teeny, tiny kitchen. Not sure how my roommate and I will get all of our stuff in there, but of course, love always finds a way, so..........if it's meant to be, we will make it work. :) I'm crossing my fingers for now.........
I'll keep you posted.
For the dressing: 4 tbsp. white balsamic vinegar 1 tbsp. olive oil 1 tsp. agave nectar (or more, to taste) 1/2 tsp. oregano 1/4 tsp. basil 1/4 tsp. sea salt 1/4 tsp. garlic powder A few drops of lemon juice
Serves 2. Total Cook Time: 15 minutes or so.
2. Add the mushrooms and the lemon juice. Cook on medium-high heat for another 3 to 5 minutes, until the vegetables are tender and a little charred.
3. In a medium bowl, whisk the white balsamic vinegar, olive oil, agave nectar, oregano, basil, sea salt, garlic powder, and lemon juice together until the dressing is well-combined.
4. In a medium bowl, toss the spinach in the dressing to coat. Top each salad with the mushroom and tomato mixture, and add any extra dressing as desired.
The garlic and scallions lend a lot of flavor to the already delicious portabello mushrooms, and the tomatoes add a nice touch of acidity and color. The white balsamic vinaigrette also compliments the salad, and don't forget about the spinach, which adds to the overall nutrition of the dish.
I hope that you're all having a wonderful weekend. My life hasn't been all that exciting lately, but I did go house hunting today (to rent a place, not ready to buy anything just yet)....and now I've fallen in love with this cute and itty, bitty house, with a teeny, tiny kitchen. Not sure how my roommate and I will get all of our stuff in there, but of course, love always finds a way, so..........if it's meant to be, we will make it work. :) I'm crossing my fingers for now.........
I'll keep you posted.
Ingredients:
2 portabello mushrooms, sliced 1 large tomato, sliced 2 scallions, sliced 3 gloves garlic, chopped 2 tsp. olive oil 1 tsp. lemon juice Dash of sea salt Dash of cayenne pepper 2 cups spinach (or more)For the dressing: 4 tbsp. white balsamic vinegar 1 tbsp. olive oil 1 tsp. agave nectar (or more, to taste) 1/2 tsp. oregano 1/4 tsp. basil 1/4 tsp. sea salt 1/4 tsp. garlic powder A few drops of lemon juice
Serves 2. Total Cook Time: 15 minutes or so.
Instructions:
1. Add the olive oil, garlic, tomatoes, and scallions to a large skillet. Season with the salt and cayenne, and then cook on medium heat for 3 to 5 minutes.2. Add the mushrooms and the lemon juice. Cook on medium-high heat for another 3 to 5 minutes, until the vegetables are tender and a little charred.
3. In a medium bowl, whisk the white balsamic vinegar, olive oil, agave nectar, oregano, basil, sea salt, garlic powder, and lemon juice together until the dressing is well-combined.
4. In a medium bowl, toss the spinach in the dressing to coat. Top each salad with the mushroom and tomato mixture, and add any extra dressing as desired.
More posts from
