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
Ingredients:
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
Directions:
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.
