How to Make Spinach and Portobello Mushroom Salad With Rosemary Vinaigrette

Spinach and Portobello mushroom salad with rosemary vinaigrette is a simple, easy-to-prepare dish of Italian origin that makes an excellent first course for a large Italian meal. Serve with a loaf of hot ciabatta or Italian bread and a glass of dry white wine with just a touch of sweetness to complement the salad. This salad also makes a wonderful lunch during the week as long as the salad and dressing are stored separately and not tossed until ready to be eaten.

Things You'll Need

• 1/2 lb. Portobello mushrooms, stems removed and sliced
• 2 tbsp. extra virgin olive oil
• 2 tbsp. tamari
• 1 medium clementine
• 5 cups baby spinach
• Garlic clove, crush and minced
• 1 tbsp. fresh lemon juice
• 1 tbsp. aged balsamic vinegar
• 1 tsp. fresh rosemary, minced
• 1 tsp. grated lemon zest
• 1/4 tsp. Dijon mustard
• 1/4 tsp. honey mustard
• 1 tbsp. soy sauce
• 4 tbsp. virgin olive oil
• Freshly ground black pepper (to taste)

Instructions

1. Slice the top and bottom off of the clementine and remove the peel and pith. Slice the orange into rings and section each ring. Place the clementine segments in a large bowl and add the mushrooms and spinach.

2. Combine the garlic, lemon juice, vinegar, rosemary, lemon zest, mustards, and soy sauce in a small bowl. Slowly add the virgin olive oil, whisking the whole time. Season with freshly ground black pepper to taste.

3. Pour the vinaigrette over the salad and transfer to a large serving platter. Serve immediately.

References

• Food Network

Resources

• Moms Who Think - Salad Recipes
• All Recipes - Salad Recipes