Portobello and Spinach Salad

Ingredients

• 3 tablespoon balsamic vinegar

• 1 teaspoon olive oil

• Generous pinch of Kosher salt and ground black pepper

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• 4 cups Spinach Leaves

• 1-2 slices of red onion

• 2 Large portobello mushroom caps

• 1 tablespoon parmesan cheese

Instructions

1. Whisk the vinegar, olive oil salt, pepper, garlic powder and thyme.

2. Heat a nonstick skillet over medium-high heat and spray with non-stick cooking spray. Separate the onion into rings, dip into the vinegar mixture and brown in the skillet.

3. While the onion is browning, slice the mushroom caps into strips about ½ inch thick and place in the vinegar mixture.

4. Once the onion is soft and browning on the edges remove from the heat and set aside.

5. Place the marinated mushroom strips in the skillet. Cook the mushrooms about 2-3 minutes a side. Remove them and set asisde.

6. Add the rest of the vinegar mixture to the skillet. It should immediately boil up and thicken into a reduction.

7. Remove from the heat. Toss the spinach with the onions and mushrooms and drizzle the thickened vinegar mixture over the salad. Sprinkle with a little parmesan cheese.