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Warm portbello and onion salad




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




2 bunches of fresh spinach or 10 oz (284 g) bag spinach
3 tbsp ( 45 mL) olive oil
1 tbsp ( 15 mL) sesame oil, preferably dark
3 tbsp ( 45 mL) balsamic vinegar
1 tsp ( 5 mL) Dijon mustard
1/2 tsp ( 2 mL) each of salt and coarsely ground black pepper
1/4 cup ( 50 mL) shredded fresh basil leaves
5 to 8 large portobello mushrooms
1 small red or Spanish onion, sliced
6 green onions, sliced



Recipe



1. Wash and dry spinach leaves and place in a large bowl. In a small bowl, whisk 1 tbsp (15 mL) of olive oil with sesame oil, vinegar, mustard, salt and pepper. Stir in basil.

2. Slice mushrooms at least 1/4 inch (0.5 cm) thick. Slices should measure about 5 cups (1.25 L). Heat 2 tbsp (30 mL) of olive oil in a large wide frying pan set over medium-high heat. When very hot, add mushrooms and red onion. Stir-fry just until onion has started to soften and mushrooms are beginning to lose their liquid, about 3 minutes. Remove from heat.

3. Whisk dressing and while stirring mushrooms, gradually add dressing. Toss with spinach and green onions.