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.
