Spinach Salad with Portobello Mushrooms
- Yield 2 servings
A hint of tradition coupled with a surprising show of ingredients.
- 4 loose-packed cups baby spinach leaves
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon dried Italian herb mixture
- 3 medium portobello mushrooms, wiped clean with a towel
- 1/4 cup pecan or walnut pieces
- 2 teaspoons sugar
- 2 ounces Fakin Bacon*
- 2 hard-boiled eggs, chopped, optional
- 1/4 cup crumbled blue cheese or gorgonzola cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons raspberry or balsamic vinegar
- Salt and freshly ground black pepper, to taste
- Combine olive oil, vinegar and Italian herbs. Use this mixture to brush portobello mushrooms on both sides.
- Preheat a grill or oven broiler. Grill mushrooms 3 to 4 minutes per side or broil them on a baking dish 2 inches from heating element 5 to 6 minutes per side until lightly browned. Slice into strips and set aside.
- Heat a dry saute pan or skillet over medium heat and add nuts and sugar. Stirring constantly, cook 2 minutes until sugar melts and forms a glossy coating on nuts. Remove nuts from pan and set aside on a plate.
- Place “bacon” strips in a dry saute pan or skillet over medium heat and brown lightly or follow package directions. (The tempeh bacon strips also can be browned under a broiler.) Chop cooked strips.
- Top spinach leaves with mushroom strips, caramelized nuts, eggs, if using, chopped bacon and blue cheese.
- Drizzle extra-virgin oil and vinegar over salad. Season with salt and pepper. Toss to combine.