|4 Tbs olive oil
2 large portobello mushrooms
6 cups of baby spinach
1/2 red bell pepper (or yellow or orange) diced or sliced
1/4 cup My Favorite Dressing
My Favorite Dressing:
1 small clove garlic, minced very fine
10 fresh basil leaves, chopped or torn
2 tsp. Dijon mustard
2 Tbl unseasoned rice vinegar
2 Tbl balsamic vinegar
1/2 cup olive oil
|Preheat oven to 500 degrees. Line a cookie sheet with aluminum foil and pour olive oil on it. Tilt the cookie sheet to coat with oil evenly. Slice mushrooms in half and then cut into 1/2-inch wide strips. Toss mushrooms in olive oil on cookie tray, coating both sides. Cook about 20 minutes, turning them after 10. Remove from oven and let cool. Combine baby spinach, bell pepper, and portobello mushrooms in salad bowl. Right before serving, drizzle outer perimeter of salad with dressing. Toss gently. Taste to adjust dressing as necessary.
(you might want to double the recipe)
Blend (I do use a blender) garlic, basil mustard, and honey into a paste. Add the rice vinegar and balsamic vinegar, mixing thoroughly. Then add the olive oil, slowly blending in a little at a time. Once you've finished adding the olive oil and everything is thoroughly blended, decant.
Makes about 3/4 cup