Baby Spinach Salad with Warm Portobello Mushrooms and Goat Cheese

By Naturally Savvy

Baby spinach can aid in the formation of healthy blood cells and is the richest dietary source of lutein, a powerful antioxidant. The nutty flavour of Portobello mushrooms and creamy goat cheese makes this a savory salad to please every palate.

Prep Time: 15 minutes Total Time: 25 minutes


6 cups organic baby spinach
1/2 red onion thinly sliced into rings
1/2 cucumber sliced into thin rounds
1 tomato cut into small quarters
8 Portobello mushrooms cut into strips
1 tablespoon olive oil for sautéing
2 additional tablespoons olive oil
2 ounces crumbled goat cheese
1 tablespoon balsamic vinegar
Salt and pepper


Heat 1 tablespoon of olive oil in skillet.
Add mushrooms.
Sautee until soft and heated through - about 6 minutes.
Set aside and cover to keep warm.
Mix baby spinach, tomatoes, onions and cucumber in a large salad bowl.
Combine olive oil, salt and pepper and whisk until well blended.
Add mushrooms, dressing and goat cheese to salad bowl and toss gently.
Serve immediately.


By Naturally Savvy| September 16, 2016
Categories:  Recipes
Keywords:  Joanne Capano

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Naturally Savvy

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