Home from the beach and CRAVING a light, healthy lunch. That was my inspiration today.
Armed with a Portobello mushroom and a red pepper I picked up at the grocery store yesterday, I whipped up a fun, tasty, filling spinach salad. Honestly, I can’t believe how flavorful and satisfying this meal was. Don’t let the longer ingredient list scare you. It was a cinch to make and took all of 10 minutes.
Here’s what I did…
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp apple chider vinegar
- 1 tbsp honey
- 1 tsp olive oil
- Generous pinch of Kosher salt and ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 2 cups Spinach Leaves (85g)
- 1-2 slices of Vidalia onion
- 1 Large Portobello Mushroom Cap
- 1/2 red bell pepper cut into strips
- 1/2 tbsp parmesan cheese
Whisk the vinegars, honey, olive oil salt, pepper, garlic powder and thyme. Set aside.
Pile 2 cups of raw spinach on a plate. Set aside.
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.
While the onion is browning, slice the mushroom cap into strips about 1/2 inch thick and place in the vinegar mixture.
Once the onion is soft and browning on the edges remove from the heat and top the pile of spinach with them.
Place the marinated mushroom strips in the skillet. Dip the pepper strips into the vinegar mixture and add them to the skillet as well.
Cook the mushrooms about 2-3 minutes a side. Remove them and add them to the top of the spinach.
With the pepper strips still in the skillet add the rest of the vinegar mixture. It should immediately boil up and thicken into a reduction.
Remove from the heat. Top the spinach with the peppers and drizzle the thickened vinegar mixture over the salad. Sprinkle with a little parmesan cheese.
Just look at that flavor!
It was seriously good! I loved getting a bite with a little of everything.
|Servings||Amt per Serving|
|205||6g||4g||old: 4||new: 5|