Recipe: Grilled Portobello Mushroom Spinach Salad

For many of us, summer is synonymous with grilling and outdoor barbecues.  Burgers and hot dogs have their place, however we are most fond of vegetables prepared on the grill, with mushrooms topping the list.

Spinach Salad 

Spinach serves as the base for this salad.  Add any of the following that strike your fancy:

• Grilled mushrooms (see instructions below)
• Toasted nuts (such as walnuts, pine nuts, sliced almonds,...)
• Chopped and whole fresh herbs (such as parsley, tarragon, chives, basil, thyme,...) 
• Crumbled feta, bleu or goat cheese
• Hard boiled eggs, sliced
• Red onion, halved and finely sliced
• Mandarin oranges and/or sliced fresh strawberries 

Grilled Mushrooms 

Marinate portobellos in equal parts balsamic vinegar and olive oil.  Grill over high heat, turning frequently, until tender.  Grind fresh black pepper on top.  Slice.  [TIP: Can be sliced first and then grilled, using a grill basket like the one found HERE.]

 Hot Mustard Vinaigrette Dressing

• Bacon, cut in small pieces and cooked in skillet - our personal preference is for turkey bacon [TIP:  cut bacon using scissors]
• Tbsp. minced shallot
• 2 Tbsp. brown sugar
• 1 Tbsp. Dijon mustard
• 1/4 c. balsamic vinegar
• 1/2 c. olive oil

Fry bacon until crisp and remove from pan.  Pour off all but 1 Tbsp. fat; sauté shallots, whisk in brown sugar, Dijon, vinegar and oil.  Remove from heat and allow to cool slightly.  Crumble bacon and other toppings of your choice over salad and toss to coat.

Enjoy!

~Merrill ♥