Spinach Salad with Portobello Mushrooms

  • Yield 2 servings

A hint of tradition coupled with a surprising show of ingredients.

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

Instructions

Place spinach leaves in a large bowl with a damp paper towel over the top and refrigerate.
  1. Combine olive oil, vinegar and Italian herbs. Use this mixture to brush portobello mushrooms on both sides.
  2. 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.
  3. 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.
  4. 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.
  5. Top spinach leaves with mushroom strips, caramelized nuts, eggs, if using, chopped bacon and blue cheese.
  6. Drizzle extra-virgin oil and vinegar over salad. Season with salt and pepper. Toss to combine.
*Fakin Bacon by Light Life is smoked tempeh-based bacon substitute. It comes in 6-ounce packages and can be found in the dairy or soy section of most natural food markets.

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