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Wilted Spinach and Portobello Mushroom Salad

Source of Recipe

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List of Ingredients

1 bag washed baby spinach
4 small portabello mushrooms
1 tablespoon olive oil
salt and pepper
15 pistachios, shelled
1 1/2 tablespoons balsalmic vinegar
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon tamari or soy sauce
1 lime wedge



Recipe

Slice portobellos thinly, discarding stems.
In a small pan, heat oil and saute mushrooms (or roast mushrooms in 400 degree oven).
Add salt and pepper to taste.
Wilt spinach very lightly by steaming, or heating in pan with a little added water.
Do not cook completely.
Toast pistachios in a dry pan, or in oven.
Whisk remaining ingredients in a small bowl, squeezing juice from lime and discarding rind.
Add salt and pepper to taste.
To assemble: Place spinach on plate.
Top with mushrooms and pistachios.
Drizzle dressing over salad.
Serve immediately.